# Ingredient List:
→ Pasta
01 - 12 oz elbow macaroni
→ Béchamel Sauce
02 - 3 tbsp unsalted butter
03 - 3 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 1 cup heavy cream
→ Cheese Mixture
06 - 2 cups sharp cheddar cheese, grated
07 - ¾ cup Gruyère or Swiss cheese, grated
08 - ½ cup Parmesan cheese, finely grated
09 - 1 tsp Dijon mustard
10 - ½ tsp garlic powder
11 - ½ tsp onion powder
12 - ½ tsp salt
13 - ¼ tsp freshly ground black pepper
14 - Pinch of cayenne pepper (optional)
→ Topping (for baked version)
15 - ½ cup panko breadcrumbs
16 - 2 tbsp unsalted butter, melted
17 - 2 tbsp Parmesan cheese, grated
# Recipe Steps:
01 - Preheat oven to 400°F. Grease a medium baking dish approximately 2 quarts in capacity.
02 - Boil elbow macaroni in salted water until just al dente, about 1 to 2 minutes less than package instructions. Drain and set aside.
03 - Melt 3 tbsp unsalted butter in a large saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 to 2 minutes until lightly golden without browning.
04 - Gradually whisk in warmed whole milk and heavy cream until smooth. Bring to a gentle simmer while stirring frequently, until the mixture thickens, about 4 to 5 minutes.
05 - Reduce heat to low. Stir in Dijon mustard, garlic powder, onion powder, salt, freshly ground black pepper, and optional cayenne pepper.
06 - Add sharp cheddar, Gruyère, and Parmesan cheeses in batches, stirring continuously until melted and the sauce is smooth.
07 - Fold cooked macaroni into the cheese sauce until thoroughly coated.
08 - For stovetop serving, plate the mac and cheese hot, garnished with extra cheese if desired.
09 - For baked option, transfer mixture to the prepared baking dish. Combine panko breadcrumbs with melted butter and Parmesan cheese; sprinkle evenly over the top. Bake for 20 to 25 minutes until golden brown and bubbling. Let rest for 5 minutes before serving.
