Ingredients:

  • 8 oz (225 g) elbow macaroni
  • Salt (for boiling water)
  • 4 tbsp (55 g) unsalted butter
  • ¼ cup (30 g) all-purpose flour
  • 3 cups (720 ml) whole milk
  • 1 tsp Dijon mustard
  • ½ tsp ground nutmeg (optional)
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 2 cups (200 g) sharp cheddar cheese, shredded
  • 1 cup (100 g) Gruyère cheese, shredded
  • Salt and pepper to taste
  • 1 cup (100 g) panko breadcrumbs
  • 2 tbsp (30 g) unsalted butter, melted
  • ½ cup (50 g) Parmesan cheese, grated
  • 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

  1. Boil a large pot of salted water. Add macaroni and cook until al dente (about 7-8 minutes). Drain and set aside.
  2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1-2 minutes until golden. Gradually add milk while whisking, ensuring no lumps. Cook until thickened (about 5-7 minutes). Stir in Dijon mustard, nutmeg, garlic powder, onion powder, salt, and pepper. Remove from heat and mix in cheeses until melted and smooth.
  3. Add cooked macaroni to the cheese sauce, stirring to coat evenly.
  4. In a bowl, combine panko breadcrumbs, melted butter, and Parmesan.
  5. Pour macaroni and cheese mixture into a baking dish. Top with breadcrumb mixture evenly. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until bubbly and golden brown on top.