# Required Ingredients:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk, warmed
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 black pepper
10 - 2 cups sharp cheddar cheese, grated
11 - 1 cup Gruyère or mozzarella cheese, grated
→ Topping
12 - 1 cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/3 cup grated Parmesan cheese
# How-To Steps:
01 - Preheat oven to 350°F. Butter a 2-quart baking dish.
02 - Bring a large pot of salted water to a boil. Cook macaroni just until al dente, about 1 minute less than package instructions. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until bubbling but not browned.
04 - Gradually whisk in warmed milk, stirring constantly until smooth. Continue cooking and stirring until sauce thickens, approximately 5 to 7 minutes.
05 - Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper.
06 - Remove sauce from heat and fold in sharp cheddar and Gruyère or mozzarella until fully melted and smooth.
07 - Incorporate the drained macaroni into the cheese sauce and mix until evenly coated. Transfer mixture to prepared baking dish.
08 - In a bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle mixture evenly over macaroni.
09 - Bake in preheated oven for 25 to 30 minutes until bubbly and golden brown on top.
10 - Allow to rest for 5 to 10 minutes to set before serving.
