# Components:
→ Pasta
01 - 1 pound elbow macaroni
→ Cheese Sauce
02 - 4 tablespoons unsalted butter
03 - 1/4 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 cup heavy cream
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon smoked paprika
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper
12 - 2 cups sharp cheddar cheese, shredded
13 - 1 cup Gruyère cheese, shredded
14 - 1/2 cup Parmesan cheese, grated
→ Bacon Crumble
15 - 6 slices thick-cut bacon
16 - 1/2 cup panko breadcrumbs
17 - 2 tablespoons unsalted butter, melted
18 - 2 tablespoons fresh parsley, chopped (optional)
# Method:
01 - Preheat oven to 425°F. Lightly grease a rimmed sheet pan approximately 18x13 inches.
02 - Boil macaroni in salted water, cooking 2 minutes less than package instructions. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbling without browning.
04 - Gradually whisk in whole milk and heavy cream. Simmer, stirring frequently, until sauce thickens, about 5 minutes.
05 - Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper until fully combined.
06 - Remove sauce from heat. Add shredded cheddar, Gruyère, and grated Parmesan, stirring until melted and smooth.
07 - Add drained macaroni to the cheese sauce and stir to coat evenly.
08 - Spread macaroni and cheese mixture evenly across the prepared sheet pan.
09 - Cook bacon in a skillet over medium heat until crispy. Drain on paper towels, crumble, and set aside.
10 - Combine panko breadcrumbs with melted butter. Stir in crumbled bacon and chopped parsley.
11 - Evenly sprinkle the bacon crumble mixture over the macaroni and cheese.
12 - Bake in the preheated oven for 18 to 22 minutes until bubbly and golden brown on top.
13 - Allow dish to rest for 5 minutes before serving to set.
