# Components:
→ Pasta
01 - 10.5 oz snowflake-shaped pasta (or any fun-shaped short pasta)
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups low-fat milk
05 - 1 cup reduced-fat sharp cheddar cheese, shredded
06 - ½ cup reduced-fat mozzarella cheese, shredded
07 - ¼ cup grated Parmesan cheese
08 - 1 tsp Dijon mustard
09 - ½ tsp garlic powder
10 - ¼ tsp ground black pepper
11 - ¼ tsp salt (adjust to taste)
12 - Pinch of ground nutmeg (optional)
→ Topping
13 - ¼ cup whole wheat breadcrumbs
14 - 1 tbsp olive oil
15 - 1 tbsp grated Parmesan cheese
16 - 1 tbsp chopped fresh parsley (optional)
# Method:
01 - Preheat the oven to 400°F and lightly grease a baking dish of approximately 1.5 to 2 quarts capacity.
02 - Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt the butter and whisk in the flour continuously for 1 minute to create a roux.
04 - Gradually whisk in the milk, stirring constantly until the sauce thickens, about 4 to 5 minutes.
05 - Remove the sauce from heat and stir in cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, black pepper, salt, and nutmeg until smooth and fully melted.
06 - Add the cooked pasta to the cheese sauce and stir until thoroughly coated.
07 - Transfer the pasta and cheese mixture to the prepared baking dish.
08 - In a small bowl, mix breadcrumbs, olive oil, Parmesan, and parsley if using. Evenly sprinkle over the pasta.
09 - Bake for 15 to 18 minutes until the topping is golden and sauce is bubbling.
10 - Allow to rest for 5 minutes before serving.
