Ingredients:

  • 8 ounces elbow macaroni or cavatappi pasta
  • Salt, for pasta water
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • ½ cup grated Parmesan cheese
  • ½ cup panko bread crumbs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Boil salted water in a large pot. Add macaroni and cook until al dente, then drain and set aside.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden. Gradually pour in milk while whisking to avoid lumps.
  3. Stir in Dijon mustard, garlic powder, onion powder, and black pepper. Cook until sauce thickens, about 5-7 minutes. Remove from heat and stir in cheddar, Gruyère, and Parmesan until melted.
  4. In a large mixing bowl, combine cooked pasta with cheese sauce. Mix until evenly coated.
  5. In a small bowl, combine panko breadcrumbs with melted butter.
  6. Preheat the oven to 350°F (175°C). Transfer mac and cheese to a baking dish and top with panko mixture. Bake for 20-25 minutes or until golden brown and bubbly.
  7. Garnish with fresh parsley if desired, and serve hot.