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