Crispy Baked Macaroni and Cheese

This Crispy Baked Macaroni and Cheese features al dente elbow pasta enveloped in a creamy three-cheese sauce, topped with a golden, crunchy breadcrumb layer. The combination of sharp cheddar, creamy mozzarella, and tangy Gruyère creates a flavor profile that's both comforting and sophisticated. Perfect for gatherings or a cozy night in, this dish is baked to perfection, ensuring a crispy exterior while keeping the inside rich and gooey.

Ingredients:

• 8 ounces elbow pasta
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Gruyère cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1/4 teaspoon paprika

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook the elbow pasta according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until bubbly.
4. Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the mixture thickens, about 5-7 minutes.
5. Remove the saucepan from heat and stir in the cheddar, mozzarella, and Gruyère cheeses until melted and smooth.
6. Add the Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix well.
7. Combine the cooked elbow pasta with the cheese sauce, stirring until the pasta is evenly coated.
8. In a separate bowl, mix the panko breadcrumbs with olive oil and paprika until evenly coated.
9. Transfer the mac and cheese mixture into a greased 9x13 inch baking dish. Evenly sprinkle the breadcrumb mixture on top.
10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
11. Let it cool for a few minutes before serving.