Ingredients:

  • 16 ounces cellentani pasta
  • Salt for pasta water
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon mustard powder (optional)
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups aged cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried parsley (optional for garnish)

Instructions:

  1. Boil salted water in a large pot. Cook cellentani pasta according to package instructions until al dente. Drain and set aside.
  2. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in flour, stirring to form a roux for about 1-2 minutes.
  3. Gradually add warmed milk, whisking continuously to avoid lumps. Add garlic powder, onion powder, mustard powder, paprika, salt, and pepper.
  4. Cook until the sauce thickens (about 5-7 minutes). Remove from heat, and stir in cheddar, mozzarella, and Parmesan cheese until melted and smooth.
  5. In the large pot, combine cooked cellentani with cheese sauce. Mix until pasta is well-coated.
  6. In a bowl, mix panko breadcrumbs, melted butter, and grated Parmesan until combined.
  7. Preheat the oven to 350°F (175°C). Pour the mac and cheese mixture into a greased baking dish. Evenly sprinkle breadcrumb mixture over the top.
  8. Bake for 20-25 minutes or until the top is golden brown and crispy.
  9. Let cool for a few minutes before serving. Garnish with parsley if desired.