Ingredients:

  • 8 ounces elbow macaroni
  • Salt (for pasta water)
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • Salt and pepper (to taste)
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Boil water in a large pot, add salt, and cook the macaroni until al dente according to package instructions. Drain and set aside.
  2. In a large saucepan, melt butter over medium heat.
  3. Whisk in flour, cooking for 1-2 minutes until golden.
  4. Gradually add milk while whisking to avoid lumps. Cook until thickened.
  5. Stir in onion powder, garlic powder, Dijon mustard, and smoked paprika.
  6. Remove from heat and stir in cheddar and Gruyère until melted and smooth. Season to taste.
  7. In a large mixing bowl, combine cooked macaroni and cheese sauce. Mix well.
  8. Preheat the oven to 350°F (175°C) and transfer the mac and cheese mixture to a greased baking dish.
  9. In a small bowl, mix panko breadcrumbs with melted butter and Parmesan. Evenly sprinkle the topping over the macaroni and cheese.
  10. Bake in the preheated oven for 20-25 minutes until the top is golden brown and bubbly.
  11. Let cool for a few minutes before serving.