# 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)
# Method:
01 - Set the oven to 425°F and lightly grease a rimmed sheet pan approximately 18 by 13 inches.
02 - Boil the macaroni in salted water for two minutes less than package directions; drain and set aside to finish cooking in the oven.
03 - Melt butter in a large saucepan over medium heat, whisk in flour and cook for 1 minute until bubbly without browning.
04 - Gradually whisk in whole milk and heavy cream, then simmer while stirring frequently until the mixture thickens, about 5 minutes.
05 - Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
06 - Remove from heat and mix in cheddar, Gruyère, and Parmesan cheeses until fully melted and smooth.
07 - Add the drained macaroni to the cheese sauce and stir until evenly coated.
08 - Spread the mac and cheese mixture evenly across the prepared sheet pan.
09 - Fry bacon slices in a skillet over medium heat until crisp; drain on paper towels, crumble, and set aside.
10 - Combine panko breadcrumbs with melted butter, then mix in crumbled bacon and optional parsley.
11 - Evenly sprinkle the bacon crumble mixture over the mac and cheese layer.
12 - Place in oven and bake for 18 to 22 minutes until bubbly and golden on top.
13 - Allow the dish to rest for 5 minutes before portioning and serving.
