Ingredients:

  • 8 oz (225 g) elbow macaroni
  • Salt for boiling water
  • 4 tbsp (60 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 2 cups (200 g) shredded sharp Cheddar cheese
  • 1 cup (100 g) shredded Gruyère cheese
  • 1 tsp (5 g) Dijon mustard
  • 1/2 tsp (2 g) garlic powder
  • 1/2 tsp (2 g) onion powder
  • Salt and pepper to taste
  • 1/2 cup (50 g) breadcrumbs
  • 2 tbsp (30 g) unsalted butter, melted
  • 1/4 cup (25 g) grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 2 minutes less than package instructions. Drain and set aside.
  2. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour, cooking for about 1 minute to form a roux.
  3. Gradually whisk in the milk and cream until smooth; cook until thickened, about 5-7 minutes.
  4. Stir in cheeses, Dijon mustard, garlic powder, onion powder, salt, and pepper until melted and creamy.
  5. Add drained macaroni to the cheese sauce, stirring until well coated.
  6. In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
  7. Transfer macaroni and cheese to a baking dish. Sprinkle breadcrumb mixture on top.
  8. Bake in a preheated oven at 350°F (175°C) for 20 minutes until bubbly and golden.
  9. For a final touch, broil on high for 2-3 minutes until the topping is crispy and golden brown.
  10. Allow to cool slightly before serving. Enjoy!