# 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 Make It:
01 - If baking, preheat oven to 400°F and grease a medium baking dish (approx. 2 quarts).
02 - Boil elbow macaroni in salted water until just tender, about 1–2 minutes less than package instructions. Drain and set aside.
03 - Melt 3 tablespoons unsalted butter in a large saucepan over medium heat. Whisk in all-purpose flour and cook, stirring continuously, for 1–2 minutes until lightly golden but not browned.
04 - Gradually whisk in warm whole milk and heavy cream until smooth. Bring to a gentle simmer, stirring constantly, and cook until thickened, about 4–5 minutes.
05 - Lower heat to low and stir in Dijon mustard, garlic powder, onion powder, salt, freshly ground black pepper, and optional pinch of cayenne pepper.
06 - Add sharp cheddar, Gruyère, and Parmesan cheeses in batches, stirring until completely melted and the sauce is smooth.
07 - Fold the cooked macaroni into the cheese sauce until fully coated and evenly mixed.
08 - For stovetop serving, serve immediately with additional cheese if desired. For baked preparation, pour mixture into the baking dish. Combine panko breadcrumbs with melted butter and Parmesan; sprinkle evenly over the top. Bake 20–25 minutes until golden and bubbling. Let rest 5 minutes before serving.
