# What You Need:
→ 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
# How-To Steps:
01 - Preheat oven to 400°F. Grease a medium baking dish (approximately 2 quarts).
02 - Boil elbow macaroni in salted water until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden without browning.
04 - Gradually whisk in warm milk and heavy cream until smooth. Simmer gently, stirring constantly, until thickened, about 4–5 minutes.
05 - Lower heat to low and stir in Dijon mustard, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper.
06 - Incorporate cheddar, Gruyère, and Parmesan cheeses in batches, stirring until fully melted and sauce is smooth.
07 - Fold cooked macaroni into cheese sauce until evenly coated.
08 - For stovetop serving, dish out mac and cheese immediately and garnish with additional cheese if desired.
09 - For baked option, transfer mixture into prepared baking dish. Combine panko breadcrumbs with melted butter and Parmesan cheese, sprinkle over top. Bake 20–25 minutes until golden and bubbling. Let rest 5 minutes before serving.
