# What You Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 3 tbsp unsalted butter
03 - 3 tbsp all-purpose flour
04 - 3 cups whole milk
05 - 1 tsp Dijon mustard
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 7 oz sharp cheddar cheese, grated
11 - 3.5 oz Gruyère cheese, grated
→ Crispy Topping
12 - 2 oz panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1 oz Parmesan cheese, grated
15 - 1 tbsp chopped fresh parsley (optional)
# How-To Steps:
01 - Set the oven to 400°F. Butter a 2-quart baking dish to prevent sticking.
02 - Boil the elbow macaroni in salted water until just al dente. Drain and set aside.
03 - In a large saucepan over medium heat, melt 3 tablespoons of butter. Whisk in the flour and cook for 1 minute until bubbling but not browned.
04 - Gradually add the milk while whisking constantly. Continue whisking and cooking until the sauce thickens, about 5 minutes. Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper.
05 - Remove the saucepan from heat and fold in the grated cheddar and Gruyère cheeses until completely melted and smooth.
06 - Mix the drained macaroni into the cheese sauce, ensuring even coating. Transfer to the prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and parsley if using. Sprinkle this mixture evenly over the macaroni.
08 - Place the baking dish in the oven and bake for 20 to 25 minutes, until the topping is golden and the sauce is bubbling.
09 - Allow the dish to rest for 5 minutes before serving to set the sauce.
