# Ingredient List:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 tsp Dijon mustard
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt, plus more to taste
09 - 1/4 tsp black pepper
10 - 2 cups shredded sharp cheddar cheese
11 - 1 cup shredded Gruyère or mozzarella cheese
→ Topping
12 - 1 cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/4 cup grated Parmesan cheese
# Directions:
01 - Preheat oven to 375°F. Grease a 2-quart baking dish.
02 - Boil elbow macaroni in salted water until al dente, about 7 minutes. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute while stirring.
04 - Slowly whisk in milk until smooth. Add Dijon mustard, garlic powder, onion powder, salt, and pepper. Cook, stirring constantly, until thickened, about 5 to 7 minutes.
05 - Remove sauce from heat and stir in cheddar and Gruyère or mozzarella until fully melted and smooth. Adjust seasoning as needed.
06 - Stir cooked macaroni into cheese sauce until evenly coated.
07 - Transfer mixture into prepared baking dish.
08 - Mix panko breadcrumbs with melted butter and Parmesan cheese. Evenly sprinkle over macaroni mixture.
09 - Bake for 20 to 25 minutes until topping is golden brown and sauce bubbles.
10 - Allow to rest for 5 minutes to set before serving.
