Ingredients:

  • 1 lb (450 g) elbow macaroni
  • 4 tbsp (56 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 4 cups (960 ml) whole milk
  • 1 tsp (5 g) garlic powder
  • 1/2 tsp (3 g) onion powder
  • 1/2 tsp (3 g) mustard powder
  • 1 tsp (6 g) salt
  • 1/2 tsp (2 g) black pepper
  • 2 cups (200 g) shredded sharp cheddar cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • 1 cup (100 g) grated Parmesan cheese
  • 1 cup (100 g) panko breadcrumbs
  • 2 tbsp (28 g) unsalted butter, melted
  • 1/4 tsp (1 g) smoked paprika (optional)
  • 1/4 cup (5 g) chopped fresh parsley (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 6-8 minutes. Drain and set aside.
  2. In a saucepan, melt butter over medium heat.
  3. Whisk in flour and cook for 1-2 minutes until golden.
  4. Gradually add milk, whisking continuously to avoid lumps. Stir in garlic powder, onion powder, mustard powder, salt, and pepper. Cook until thickened, about 5-7 minutes.
  5. Remove from heat and stir in cheddar, mozzarella, and Parmesan until melted and smooth.
  6. Mix the cooked macaroni with the cheese sauce until fully coated.
  7. In a bowl, combine panko breadcrumbs, melted butter, and smoked paprika until evenly mixed.
  8. Preheat oven to 350°F (175°C). Transfer mac and cheese to a greased baking dish. Evenly top with breadcrumb mixture.
  9. Bake for 20-25 minutes until golden and bubbly.
  10. Remove from oven, garnish with chopped parsley, and let sit for 5 minutes before serving.