# 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 shredded sharp cheddar cheese
13 - 1 cup shredded Gruyère cheese
14 - 1/2 cup grated Parmesan cheese
→ 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)
# Directions:
01 - Preheat the oven to 425°F. Lightly grease an 18x13 inch rimmed sheet pan.
02 - Boil the elbow macaroni in salted water for 2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook for 1 minute without browning.
04 - Gradually whisk in the milk and cream. Simmer while stirring frequently until the sauce thickens, about 5 minutes.
05 - Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
06 - Remove from heat and add cheddar, Gruyère, and Parmesan cheeses, stirring until fully melted and smooth.
07 - Add the drained macaroni to the cheese sauce and stir until evenly coated.
08 - Spread the macaroni and cheese mixture evenly in the prepared sheet pan.
09 - Cook bacon in a skillet over medium heat until crisp. Drain on paper towels, crumble, and set aside.
10 - Combine panko breadcrumbs with melted butter, then fold in crumbled bacon and chopped parsley if using.
11 - Sprinkle the bacon crumble mixture evenly over the mac and cheese in the sheet pan.
12 - Bake in the preheated oven for 18 to 22 minutes until bubbly and golden brown on top.
13 - Allow to rest for 5 minutes before serving to set.
