Ingredients:

  • 8 ounces (225 g) elbow macaroni
  • 4 tablespoons (60 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 1 teaspoon Dijon mustard (optional)
  • 1 cup (100 g) sharp cheddar cheese, grated
  • 1 cup (100 g) Gruyère cheese, grated
  • 1/2 cup (125 g) mascarpone cheese
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder (optional)
  • 1 cup (100 g) breadcrumbs (Panko for extra crunch)
  • 2 tablespoons (30 g) melted butter
  • 1/4 cup (25 g) grated Parmesan cheese

Instructions:

  1. Bring salted water to a boil, add elbow macaroni, and cook until al dente. Drain and set aside.
  2. In a saucepan, melt butter over medium heat.
  3. Whisk in the flour and cook for 1-2 minutes until it forms a roux.
  4. Gradually whisk in the milk and cream, stirring until the mixture thickens.
  5. Add Dijon mustard, garlic powder, salt, and pepper; mix well.
  6. Stir in the grated cheddar, Gruyère, and mascarpone until melted and smooth.
  7. Gently fold the cooked pasta into the cheese sauce until fully coated.
  8. In a small bowl, mix breadcrumbs, melted butter, and Parmesan cheese.
  9. Spread the mac and cheese into a baking dish. Evenly sprinkle the breadcrumb mixture over the top.
  10. Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until golden brown and bubbling.
  11. Allow to cool for a few minutes before serving. Enjoy!