Ingredients:

  • 8 oz elbow macaroni
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups whole milk
  • 8 oz sharp cheddar cheese, grated
  • 4 oz Gruyère cheese, grated
  • 4 oz cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 cup breadcrumbs (panko or regular)
  • 2 tablespoons unsalted butter, melted
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Add elbow macaroni; cook until al dente according to package instructions. Drain and set aside.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour; cook for 1-2 minutes until bubbly and golden (roux).
  3. Gradually add whole milk while whisking; continue cooking until thickened (about 5-7 minutes). Stir in the cheddar, Gruyère, and cream cheese until melted and smooth. Season with garlic powder, onion powder, salt, and pepper.
  4. In a large mixing bowl, combine cooked macaroni and cheese sauce; mix until well coated.
  5. In a bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
  6. Preheat oven to 350°F. Pour the macaroni mixture into the greased baking dish and sprinkle with breadcrumb topping. Bake for 25-30 minutes or until the top is golden brown and crispy.