# 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 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 tablespoons unsalted butter, melted
18 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Preheat oven to 425°F and lightly grease a rimmed sheet pan approximately 18 by 13 inches.
02 - Boil elbow macaroni in salted water until 2 minutes shy of package instructions, then 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, simmering and stirring frequently until the sauce thickens, about 5 minutes. Season with Dijon mustard, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
05 - Remove from heat and stir in cheddar, Gruyère, and Parmesan until fully melted and smooth.
06 - Add drained pasta to the cheese sauce, mixing thoroughly to ensure even coating.
07 - Spread the macaroni and cheese evenly across the prepared sheet pan.
08 - Cook bacon in a skillet over medium heat until crispy, drain on paper towels, crumble, and set aside.
09 - In a bowl, combine panko breadcrumbs with melted butter. Stir in crumbled bacon and chopped parsley if using.
10 - Evenly sprinkle bacon crumble mixture over the macaroni and cheese in the sheet pan.
11 - Bake in the preheated oven for 18 to 22 minutes until bubbly and golden brown on top.
12 - Allow to rest for 5 minutes before serving to set.
