# What You'll Need:
→ Pasta
01 - 10.5 oz snowflake-shaped pasta (or any fun-shaped short pasta)
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons 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 teaspoon Dijon mustard
09 - ½ teaspoon garlic powder
10 - ¼ teaspoon ground black pepper
11 - ¼ teaspoon salt (adjust to taste)
12 - Pinch of ground nutmeg (optional)
→ Topping
13 - ¼ cup whole wheat breadcrumbs
14 - 1 tablespoon olive oil
15 - 1 tablespoon grated Parmesan cheese
16 - 1 tablespoon chopped fresh parsley (optional)
# Step-by-Step Guide:
01 - Preheat the oven to 400°F. Lightly grease a 1.5 to 2-quart baking dish.
02 - Bring a large pot of salted water to a boil. Cook the snowflake pasta according to package instructions until just al dente. Drain and set aside.
03 - Melt the butter in a medium saucepan over medium heat. Add flour and whisk continuously for 1 minute to form a roux.
04 - Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens, approximately 4 to 5 minutes.
05 - Remove from heat. Stir in cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, black pepper, salt, and nutmeg until cheeses melt and sauce is smooth.
06 - Add the cooked pasta to the cheese sauce and stir until evenly coated.
07 - Transfer the mixture to the prepared baking dish.
08 - In a small bowl, mix breadcrumbs, olive oil, Parmesan, and parsley if using. Sprinkle evenly over the pasta.
09 - Bake for 15 to 18 minutes, until the topping is golden and the sauce bubbles.
10 - Allow to rest for 5 minutes before serving.
