# What You'll Need:
→ 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)
# How to Make It:
01 - Preheat the oven to 425°F. Lightly grease a rimmed sheet pan approximately 18 by 13 inches.
02 - Boil elbow macaroni in salted water, cooking 2 minutes less than package directions. Drain and set aside.
03 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbling but not browned.
04 - Gradually whisk in whole milk and heavy cream. Simmer, stirring frequently, until thickened, about 5 minutes.
05 - Add Dijon mustard, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Stir to combine.
06 - Remove from heat and stir in shredded sharp cheddar, Gruyère, and grated Parmesan until smooth and melted.
07 - Add drained macaroni to the sauce and mix thoroughly to coat evenly.
08 - Spread the mac and cheese mixture evenly in the prepared sheet pan.
09 - Cook bacon in a skillet over medium heat until crispy. Drain on paper towels, crumble, and set aside.
10 - Combine panko breadcrumbs with melted butter in a bowl. Stir in crumbled bacon and optional parsley.
11 - Sprinkle bacon crumble mixture evenly over mac and cheese. Bake in the oven for 18 to 22 minutes until bubbly and golden.
12 - Allow to rest for 5 minutes before serving to let flavors meld.
