Harissa Mac and Cheese

Preheat the oven to 375°F (375°F).

Bring a large pot of salted water to a boil, add the elbow macaroni, and cook until al dente, about 7‑8 minutes; drain and set aside.

In a medium saucepan over medium heat, melt the butter, then whisk in the flour to create a roux; cook for 1‑2 minutes, stirring constantly, until lightly golden.

Gradually whisk in the milk, ensuring no lumps form; continue to stir until the sauce thickens, about 4‑5 minutes.

Stir in the dry mustard, harissa paste, and black pepper; taste and add salt if needed.

Reduce the heat to low and add the shredded cheddar and mozzarella, stirring until the cheese melts into a smooth, glossy sauce.

Combine the cooked macaroni with the cheese‑harissa sauce, mixing until every piece is evenly coated.

If using a breadcrumb topping, toss the panko with olive oil in a small bowl until lightly coated.

Transfer the mac and cheese to a greased 9‑inch baking dish, spread evenly, and sprinkle the panko mixture over the top.

Bake in the preheated oven for 12‑15 minutes, or until the topping is golden brown and the sauce is bubbling.

Remove from the oven and let rest for 3‑5 minutes before serving to allow the sauce to set.

Serve hot, optionally garnished with a drizzle of extra harissa or fresh chopped parsley for color.