Ingredients:

  • 8 oz (225 g) elbow macaroni
  • 4 tbsp (56 g) unsalted butter
  • ¼ cup (30 g) all-purpose flour
  • 2 cups (480 mL) whole milk
  • 1 tsp (5 g) Dijon mustard
  • ½ tsp (2 g) garlic powder
  • ¼ tsp (1 g) paprika
  • ¼ tsp (1 g) black pepper
  • 2 cups (240 g) shredded sharp cheddar cheese
  • ½ cup (60 g) grated Parmesan cheese
  • ½ cup (60 g) breadcrumbs
  • 1 tbsp (15 g) unsalted butter, melted
  • 1 tsp (5 g) dried parsley (optional)

Instructions:

  1. Boil water in a large pot and add a pinch of salt.
  2. Cook elbow macaroni until al dente, about 7-8 minutes. Drain and set aside.
  3. In a medium saucepan, melt butter over medium heat.
  4. Whisk in flour and cook for 1-2 minutes, stirring constantly until lightly golden.
  5. Gradually whisk in the milk, ensuring no lumps remain. Cook until thickened, about 5 minutes.
  6. Stir in mustard, garlic powder, paprika, and black pepper.
  7. Remove from heat, then stir in cheddar and Parmesan cheeses until smoothly melted.
  8. In a large bowl, mix the cooked pasta with the cheese sauce until well combined.
  9. Preheat the oven to 350°F (175°C). Pour the macaroni and cheese mixture into a greased baking dish.
  10. In a small bowl, combine breadcrumbs, melted butter, and dried parsley. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
  11. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
  12. Let cool for 5 minutes before serving.