Ingredients:

  • 1 pound (450g) elbow macaroni pasta
  • Water for boiling, heavily salted
  • 6 tablespoons (85g) unsalted butter
  • ½ cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 4 cups (450g) shredded sharp cheddar cheese
  • 2 cups (225g) shredded Gruyère cheese (or Swiss cheese)
  • 1 cup (115g) shredded Monterey Jack cheese
  • ½ cup (50g) panko breadcrumbs
  • 2 tablespoons (28g) melted unsalted butter

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cook macaroni according to package directions until al dente. Drain well and set aside.
  3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until smooth and golden (the roux).
  4. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, until thickened. Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper.
  5. Remove from heat and stir in cheddar, Gruyère (or Swiss), and Monterey Jack cheese until melted and smooth.
  6. Add cooked macaroni to the cheese sauce and stir to coat evenly.
  7. Pour macaroni and cheese mixture into the prepared baking dish.
  8. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the macaroni and cheese baked macaroni.
  9. Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.