Baked Mac and Cheese Comforting and Creamy Recipe

Ingredients

• 8 ounces elbow macaroni
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1 tsp Dijon mustard
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 Prise salt (optional)
• 1 Prise pepper (optional)
• 1 cup breadcrumbs (preferably Panko)
• 2 tablespoons olive oil
• 0.25 cup grated Parmesan cheese
• 1 Prise fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a pot of boiling salted water, cook the elbow macaroni until al dente, about 6-7 minutes. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until it forms a roux.
4. Gradually whisk in the milk, ensuring there are no lumps. Cook until the mixture thickens and begins to bubble, about 5 minutes.
5. Lower the heat and mix in the cheddar and Gruyère cheese until melted and smooth. Stir in the Dijon mustard, garlic powder, onion powder, and season with salt and pepper.
6. Add the cooked macaroni to the cheese sauce, stirring until the pasta is fully coated.
7. In a separate bowl, mix the breadcrumbs with olive oil and Parmesan cheese until combined.
8. Pour the macaroni and cheese mixture into a greased baking dish. Evenly sprinkle the breadcrumb mixture over the top.
9. Bake in the preheated oven for about 25-30 minutes, or until the top is golden and crispy.
10. Remove from the oven and let cool slightly. Garnish with chopped parsley before serving.