# What You Need:
→ 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 ground black pepper
10 - 2 cups sharp cheddar cheese, grated
11 - 1 cup Gruyère cheese, grated
→ Topping
12 - 1 cup fresh breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/3 cup Parmesan cheese, grated
# Steps:
01 - Preheat oven to 350°F. Grease a 2-quart baking dish.
02 - Boil elbow macaroni in salted water until al dente. Drain and set aside.
03 - Melt 4 tablespoons butter in a saucepan over medium heat. Whisk in flour, cook for 1-2 minutes until bubbling without browning.
04 - Gradually whisk in milk until smooth. Add Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir constantly until thickened, about 5 minutes.
05 - Remove from heat and stir in cheddar and Gruyère cheeses until fully melted and smooth.
06 - Mix drained macaroni into cheese sauce thoroughly, then transfer mixture into prepared baking dish.
07 - In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese. Evenly sprinkle over macaroni.
08 - Bake for 25 to 30 minutes until topping is golden and sauce is bubbling.
09 - Allow to rest for 5 minutes before serving.
