# What You Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 7 oz sharp cheddar cheese, grated
07 - 3.5 oz Gruyère cheese, grated
08 - 1.75 oz Parmesan cheese, grated
09 - 1 teaspoon mustard powder
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon cayenne pepper
12 - Salt and black pepper to taste
→ Bacon Crumb Topping
13 - 4 slices bacon
14 - 2 oz panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons fresh parsley, chopped
# How To Make It:
01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Add elbow macaroni and cook until just al dente, approximately 8-9 minutes. Drain and set aside.
03 - Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth paste.
04 - Gradually whisk milk and heavy cream into the roux. Bring to a gentle simmer, stirring continuously until thickened, approximately 3-4 minutes.
05 - Remove from heat. Stir in cheddar, Gruyère, Parmesan, mustard powder, garlic powder, cayenne pepper, salt, and pepper until completely smooth.
06 - Toss cooked pasta with cheese sauce until evenly coated. Transfer to prepared baking dish.
07 - Cook bacon in a skillet over medium heat until crisp, approximately 5-7 minutes. Drain on paper towels and crumble into bite-sized pieces.
08 - Combine panko breadcrumbs, melted butter, crumbled bacon, and fresh parsley in a bowl. Mix until bacon and crumbs are evenly distributed.
09 - Sprinkle bacon crumb topping evenly over macaroni. Bake for 25-30 minutes until top is golden brown and edges are bubbling.
10 - Remove from oven and allow to cool for 5-10 minutes before serving to set the structure.
