# What You'll Need:
→ Pasta
01 - 1 lb elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/4 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 cup heavy cream
06 - 1 tsp Dijon mustard
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp smoked paprika
10 - 1 tsp kosher salt
11 - 1/2 tsp 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 tbsp unsalted butter, melted
18 - 2 tbsp fresh parsley, chopped (optional)
# Step-by-Step Guide:
01 - Preheat oven to 425°F and lightly grease an 18x13 inch rimmed sheet pan.
02 - Boil macaroni in salted water until 2 minutes before al dente. 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 milk and cream. Simmer, stirring frequently, until sauce thickens, about 5 minutes.
05 - Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper.
06 - Remove from heat and mix in shredded cheddar, Gruyère, and grated Parmesan until smooth and melted.
07 - Fold drained macaroni into cheese sauce ensuring even coating.
08 - Evenly distribute mac and cheese mixture onto prepared sheet pan.
09 - Cook bacon in skillet over medium heat until crispy. Drain on paper towels, crumble, and set aside.
10 - Combine panko breadcrumbs with melted butter, then fold in crumbled bacon and parsley if using.
11 - Sprinkle bacon crumble evenly over the mac and cheese in the pan.
12 - Bake in preheated oven for 18 to 22 minutes until bubbly and golden on top.
13 - Allow to rest for 5 minutes to set prior to serving.
