Ingredients:
For the Sauce:
• 2 cups elbow macaroni (or any pasta of choice)
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 ½ cups whole milk
• 1 cup heavy cream
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika (optional)
• Salt & black pepper (to taste)
• 2 cups sharp cheddar cheese, shredded
• 1 cup gruyère cheese, shredded (or gouda for extra creaminess)
• ½ cup parmesan cheese, grated
For the Topping (Optional but Recommended!):
• 1 cup panko breadcrumbs
• 2 tbsp butter, melted
• ¼ cup parmesan cheese
• ½ tsp garlic powder
Instructions:
1. Cook the Pasta:
• Boil the pasta in salted water until al dente. Drain and set aside.
2. Make the Cheese Sauce:
• In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden (this is a roux).
• Slowly whisk in milk and heavy cream, stirring continuously to prevent lumps.
• Add Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. Melt the Cheese:
• Lower the heat and stir in cheddar, gruyère, and parmesan until smooth and creamy.
4. Combine Pasta & Sauce:
• Add the cooked pasta and mix until well coated.
5. For a Crispy Topping (Optional):
• Preheat oven to 375°F (190°C).
• Mix panko breadcrumbs, melted butter, parmesan, and garlic powder in a bowl.
• Sprinkle the topping over the mac and cheese.
• Bake for 15–20 minutes until golden and crispy.
6. Serve & Enjoy!
• Let it sit for a few minutes before serving. Enjoy the ultimate creamy, cheesy goodness!