Ingredients:

  • 8 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted unsalted butter
  • 1/2 teaspoon smoked paprika
  • 1/4 cup crumbled blue cheese (optional)

Instructions:

  1. Boil salted water in a large pot, add macaroni, and cook until al dente. Drain and set aside.
  2. In a medium saucepan, melt butter over medium heat. Add flour and whisk to form a roux.
  3. Gradually whisk in milk, cooking until the mixture thickens (about 5 minutes).
  4. Stir in cheeses, garlic powder, onion powder, cayenne pepper, salt, and pepper until melted and smooth.
  5. In a large mixing bowl, combine cooked macaroni and cheese sauce. Mix well to coat the pasta.
  6. In a mixing bowl, combine panko breadcrumbs, melted butter, smoked paprika, and blue cheese (if using).
  7. Pour mac and cheese into a baking dish, spread evenly, and sprinkle the breadcrumb mixture on top.
  8. Bake in a preheated oven at 350°F for 15-20 minutes or until bubbly and golden brown on top.
  9. Let cool for a few minutes before serving. Enjoy!