# What You’ll Need:
→ Pasta
01 - 1 pound elbow macaroni
→ Cheese Sauce
02 - 4 tablespoons unsalted butter
03 - 1/4 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 cup heavy cream
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon smoked paprika
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper
12 - 2 cups sharp cheddar cheese, shredded
13 - 1 cup Gruyère cheese, shredded
14 - 1/2 cup Parmesan cheese, grated
→ Bacon Crumble
15 - 6 slices thick-cut bacon
16 - 1/2 cup panko breadcrumbs
17 - 2 tablespoons unsalted butter, melted
18 - 2 tablespoons fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat oven to 425°F. Lightly grease an 18x13-inch rimmed sheet pan.
02 - Boil elbow macaroni in salted water until 2 minutes shy of package instructions. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for one minute until bubbling without browning.
04 - Slowly whisk in whole milk and heavy cream. Simmer, stirring frequently, until sauce thickens, about 5 minutes.
05 - Incorporate Dijon mustard, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper into the sauce.
06 - Remove sauce from heat. Stir in shredded cheddar, Gruyère, and grated Parmesan until completely melted and smooth.
07 - Fold drained pasta into cheese sauce, ensuring even coating.
08 - Spread mac and cheese mixture evenly onto the prepared sheet pan.
09 - Fry bacon slices in a skillet over medium heat until crisp. Drain on paper towels, crumble, and set aside.
10 - Combine panko breadcrumbs with melted butter in a bowl. Stir in crumbled bacon and optional parsley.
11 - Distribute the bacon crumble mixture evenly over the mac and cheese.
12 - Bake for 18 to 22 minutes until bubbly and golden brown on top.
13 - Allow to rest five minutes before slicing and serving.
