Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a separate large saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for about 2 minutes to create a roux.
4. Slowly whisk in the milk, ensuring no lumps remain. Continue to cook, stirring often, until the mixture thickens and starts to bubble, about 5-7 minutes.
5. Remove the saucepan from heat and stir in the cheddar cheese, mozzarella cheese, and salt until smooth and creamy.
6. Add the cooked macaroni to the cheese sauce, mixing well to ensure all pasta is coated with the cheese mixture.
7. Transfer the mac and cheese to a greased 9x13 inch baking dish.
8. In a small bowl, combine the breadcrumbs with melted butter and sprinkle evenly over the top of the mac and cheese.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
10. Remove from oven and let cool for a few minutes before serving. Enjoy your homestyle mac and cheese!