Ingredients:
4 cups dried elbow macaroni
4 tablespoons unsalted butter
1/4 Cup all-purpose flour
2 1/2 cups whole milk
2 cups sharp cheddar cheese, shredded
1 cup Gruyere cheese, shredded
1/2 cup Parmesan cheese, grated
1 Teaspoon Dijon mustard
1/4 Teaspoon Cayenne Pepper (optional)
Salt and Pepper to taste
1 cup Panko breadcrumbs
Chopped fresh parsley for garnish
Instructions:
Cook the Macaroni: Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Prepare the Cheese Sauce: In a large Saucepan, Melt the Butter over medium heat. Add the flour and whisk continuously for about 2 mint until it turns slightly golden. Slowly pour in the milk while whisking to avoid lumps. Cook for 5-7 mint until the sauce thickens.
Add Cheese and Seasoning: Reduce heat to Low. Gradually Stir in Cheddar, Gruyere, and Parmesan Cheeses, Allowing them to melt into the sauce. Stir in the Dijon mustard and cayenne Pepper. Season with salt and pepper to Taste.
Combine Pasta and Sauce: Add the Cooked Macaroni to the Cheese Sauce, Stirring until well Combined.
Bake: Preheat Oven to 375°F /190°C. Transfer the Macaroni and Cheese Mixture to a Baking-dish. Sprinkle the top evenly with Panko Breadcrumbs.
Bake Again: Bake in the preheated oven for 25to30 mint until the top is golden and bubbly.
Serve: Once baked, let it Cool Slightly, garnish with chopped parsley, and serve warm.
This indulgent and creamy macaroni and cheese will surely be a hit at your table!
