# What You’ll Need:
→ Pasta
01 - 450 g elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/4 cup all-purpose flour
04 - 3 cups whole milk, warm
05 - 1 cup heavy cream
06 - 2 1/2 cups sharp cheddar cheese, shredded
07 - 1 cup mozzarella cheese, shredded
08 - 1/2 cup Parmesan cheese, grated
09 - 1 tsp Dijon mustard
10 - 1/2 tsp garlic powder
11 - Salt and black pepper, to taste
→ Topping
12 - 1/2 cup panko breadcrumbs
13 - 1 tbsp butter, melted
14 - 1/4 cup Parmesan cheese, grated (optional)
# How to Make It:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
02 - Cook the macaroni in salted boiling water until al dente. Drain and set aside.
03 - In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
04 - Gradually whisk in the warm milk and cream, stirring constantly until smooth and thickened (about 5 minutes).
05 - Stir in the mustard, garlic powder, salt, and pepper. Reduce heat to low.
06 - Add cheddar, mozzarella, and Parmesan cheeses, stirring until melted and smooth.
07 - Combine the cheese sauce with the cooked pasta, mixing well to coat.
08 - Pour the mixture into the prepared baking dish.
09 - In a small bowl, mix panko, melted butter, and optional Parmesan. Sprinkle evenly over the top.
10 - Bake uncovered for 20–25 minutes, or until bubbling and golden brown on top.
11 - Let rest 5–10 minutes before serving.
