# What You'll Need:
→ Pasta
01 - 14 ounces elbow macaroni
→ Cheese Sauce
02 - 4 tablespoons unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 1/3 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 2 cups grated sharp cheddar cheese
07 - 1 cup grated Gruyère cheese
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
→ Crispy Topping
13 - 1 cup fresh breadcrumbs, preferably panko
14 - 2 tablespoons unsalted butter, melted
15 - 1/4 cup grated Parmesan cheese
16 - 1/4 teaspoon smoked paprika (optional)
17 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, approximately 2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour constantly for 1 to 2 minutes, ensuring the mixture does not brown.
04 - Gradually add whole milk, whisking continuously to prevent lumps. Cook for 4 to 5 minutes, stirring often, until sauce thickens and coats the back of a spoon.
05 - Remove from heat. Stir in Dijon mustard, cheddar, Gruyère, Parmesan, garlic powder, onion powder, salt, and black pepper until cheeses fully melt and sauce is smooth.
06 - Mix drained macaroni into cheese sauce, ensuring even coating. Transfer mixture to prepared baking dish.
07 - In a bowl, combine breadcrumbs, melted butter, Parmesan cheese, and smoked paprika if using. Sprinkle topping evenly over macaroni mixture.
08 - Bake for 25 to 30 minutes until the topping is golden brown and sauce is bubbling.
09 - Allow to rest for 5 to 10 minutes before serving. Garnish with fresh parsley if desired.
