# Components:
→ 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)
# Directions:
01 - Preheat oven to 425°F and lightly grease a rimmed 18x13 inch sheet pan.
02 - Boil macaroni in salted water 2 minutes less than package directions, drain, and set aside.
03 - Melt butter in a large saucepan over medium heat, whisk in flour, and cook for 1 minute until bubbling but not browned.
04 - Gradually whisk in milk and cream; simmer while stirring for about 5 minutes until thickened.
05 - Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
06 - Remove from heat and stir in sharp cheddar, Gruyère, and Parmesan until melted and smooth.
07 - Mix drained macaroni into cheese sauce until thoroughly coated.
08 - Spread macaroni mixture evenly on the prepared sheet pan.
09 - Cook bacon in a skillet over medium heat until crisp, drain on paper towels, crumble, and set aside.
10 - Combine panko breadcrumbs with melted butter, then fold in crumbled bacon and parsley if using.
11 - Sprinkle bacon crumble evenly over the macaroni mixture.
12 - Bake in preheated oven for 18 to 22 minutes until bubbly and golden brown.
13 - Allow to rest for 5 minutes before serving.
