# What You Need:
→ Pasta
01 - 1 pound elbow macaroni
→ Cheese Sauce
02 - 4 cups sharp cheddar cheese, shredded
03 - 2 cups Colby Jack cheese, shredded
04 - 1 cup mozzarella cheese, shredded
05 - 4 tablespoons unsalted butter
06 - 1/4 cup all-purpose flour
07 - 3 cups whole milk
08 - 1 cup heavy cream
09 - 2 teaspoons Dijon mustard
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt
→ Topping
15 - 1 cup sharp cheddar cheese, shredded
16 - 1/2 cup panko breadcrumbs
17 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Butter a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, approximately 1 minute less than package instructions. Drain and reserve.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 1-2 minutes until lightly golden, stirring constantly.
04 - Gradually whisk in milk and cream, stirring continuously to prevent lumps. Cook until mixture thickens slightly, approximately 4-5 minutes.
05 - Add Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly to incorporate seasonings.
06 - Reduce heat to low. Stir in sharp cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup cheddar for topping. Stir until completely melted and smooth.
07 - Add drained macaroni to cheese sauce and mix until evenly coated.
08 - Pour macaroni mixture into prepared baking dish. Top with reserved 1 cup cheddar cheese.
09 - Combine panko breadcrumbs with melted butter and sprinkle evenly over cheese layer for enhanced crunch.
10 - Bake for 30-35 minutes until mixture is bubbly and top is golden brown.
11 - Remove from oven and let cool for 10 minutes before serving to allow the casserole to set.
