Baked Macaroni and Cheese

This is everything mac and cheese should be: creamy, cheesy, comforting. The little zing of mustard is a lovely addition.

Notes: you don't need nearly as much crumb topping as they say you do; eyeball it, but make sure the butter is at the right temperature (pretty soft but not melting) or it will clump weirdly. Bake it long enough that it toasts the crumbs on top. Pay careful attention to the roux and the cheese sauce in general, adding things at the right time; the first time I made this it was heavenly, the second time a bit dry and not quite right, I think because I overbrowned the roux/butter at the beginning. This is best when it first comes out of the oven but can easily be reheated.

Hello lover.