# List of Ingredients:
→ Pasta
01 - 1 lb elbow macaroni
→ Cheese Sauce
02 - 1/4 cup unsalted butter
03 - 1/3 cup all-purpose flour
04 - 4 cups whole milk
05 - 2 cups sharp cheddar cheese, shredded
06 - 1 cup Gruyère cheese, shredded
07 - 1/2 cup Parmesan cheese, grated
08 - 1 tsp Dijon mustard
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/4 tsp ground black pepper
12 - 1/2 tsp salt
→ Bacon Crumble
13 - 6 slices bacon
14 - 1 cup panko breadcrumbs
15 - 2 tbsp unsalted butter, melted
16 - 2 tbsp fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a rimmed 12x17-inch baking sheet with parchment paper or apply light grease.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni for two minutes less than package instructions. Drain and set aside.
03 - Place bacon slices on a separate baking sheet. Bake for 12 to 15 minutes until crisp. Drain on paper towels, then crumble or chop finely.
04 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook, stirring continuously, for 1 to 2 minutes until lightly golden.
05 - Gradually whisk in milk. Cook while whisking constantly until thickened, approximately 5 minutes. Remove from heat and stir in cheddar, Gruyère, Parmesan, Dijon mustard, garlic powder, onion powder, black pepper, and salt until smooth.
06 - Mix the drained macaroni with the cheese sauce thoroughly. Spread the mixture evenly on the prepared baking sheet.
07 - In a bowl, combine panko breadcrumbs with melted butter and half of the bacon crumble. Sprinkle evenly over the macaroni. Distribute remaining bacon on top.
08 - Bake for 15 to 18 minutes until the top is golden and the cheese sauce is bubbly. For extra crispness, broil for 2 to 3 minutes at the end, monitoring closely.
09 - Remove from oven and allow to cool slightly. Garnish with parsley if desired and serve warm.
