Ingredients

• 16 oz (450g) elbow macaroni or cavatappi
• 4 tbsp (½ stick / 55g) unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk, warmed
• 2½ cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère or Monterey Jack
• ½ cup grated Parmesan
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Salt & black pepper to taste

For the topping (optional but recommended):
• ½ cup panko breadcrumbs
• 2 tbsp melted butter
• Extra shredded cheese

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
Cook pasta 1 minute less than package directions (it will finish cooking in the oven). Drain; set aside.
Make cheese sauce: Melt butter in a large pot over medium heat. Whisk in flour; cook 1–2 min to form roux.
Gradually whisk in warm milk; simmer 3–5 min until thickened.
Reduce heat to low. Stir in cheddar, Gruyère, and Parmesan until melted and smooth. Add Dijon, garlic powder, paprika, salt, and pepper.
Fold in cooked pasta until fully coated. Pour into baking dish.
Topping: Mix panko and melted butter; sprinkle over mac and cheese. Add extra cheese if desired.
Bake 20–25 minutes until bubbly and topping is golden.
Let rest 5–10 minutes before serving (sauce will thicken slightly).