# What You'll Need:
→ Pasta
01 - 14 ounces elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - ½ cup heavy cream
06 - 7 ounces sharp cheddar cheese, grated
07 - 3.5 ounces Gruyère cheese, grated
08 - 1.75 ounces Parmesan cheese, grated
09 - 1 teaspoon mustard powder
10 - ½ teaspoon garlic powder
11 - ¼ teaspoon cayenne pepper
12 - Salt and black pepper to taste
→ Bacon Crumb Topping
13 - 4 slices bacon
14 - 2 ounces panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente. Drain thoroughly and set aside.
03 - Melt 2 tablespoons butter in a saucepan over medium heat. Add flour and whisk constantly for 1 minute until combined.
04 - Gradually whisk in milk and heavy cream. Continue stirring until the mixture simmers and thickens, approximately 3-4 minutes.
05 - Remove from heat. Add cheddar, Gruyère, Parmesan, mustard powder, garlic powder, cayenne pepper, salt, and black pepper. Stir until completely smooth.
06 - Toss cooked macaroni with the cheese sauce until evenly coated. Transfer the mixture to the prepared baking dish.
07 - Cook bacon in a skillet over medium heat until crispy. Transfer to paper towels and crumble into bite-sized pieces.
08 - Combine panko breadcrumbs, melted butter, crumbled bacon, and fresh parsley in a mixing bowl. Distribute evenly over the macaroni.
09 - Bake at 375°F for 25-30 minutes until the top is golden brown and the mixture bubbles at the edges. Cool for 5-10 minutes before serving.
