# What You 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)
# Step-by-Step Directions:
01 - Preheat oven to 425°F. Lightly grease an 18x13-inch rimmed sheet pan.
02 - Boil macaroni in salted water for 2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly without browning.
04 - Gradually whisk in milk and cream. Simmer, stirring frequently, until thickened, about 5 minutes. Add Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
05 - Remove from heat and stir in shredded cheddar, Gruyère, and grated Parmesan until melted and smooth.
06 - Add drained pasta to cheese sauce and mix thoroughly to coat evenly.
07 - Spread mac and cheese mixture evenly in prepared sheet pan.
08 - Cook bacon in skillet over medium heat until crispy. Drain on paper towels, crumble, and set aside.
09 - Combine panko breadcrumbs with melted butter. Stir in crumbled bacon and parsley if using.
10 - Sprinkle bacon crumble evenly over mac and cheese. Bake for 18 to 22 minutes until bubbly and golden brown.
11 - Allow to rest for 5 minutes before serving to set.
