# What You Need:
→ Pasta
01 - 7 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - ⅓ cup shredded mozzarella cheese
07 - ⅓ cup grated Parmesan cheese
08 - ½ tsp Dijon mustard
09 - ¼ tsp garlic powder
10 - ¼ tsp onion powder
11 - ¼ tsp salt
12 - ⅛ tsp black pepper
→ Topping
13 - ½ cup panko breadcrumbs
14 - 1 tbsp unsalted butter, melted
15 - 2 tbsp grated Parmesan cheese
16 - 1 tbsp chopped fresh parsley (optional)
# How-To Steps:
01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin with butter or nonstick spray.
02 - Boil elbow macaroni in salted water until just al dente, about one minute less than package instructions. Drain well and set aside.
03 - Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook, stirring continuously, for one minute.
04 - Gradually add whole milk to the roux while whisking constantly until smooth. Continue cooking for 3 to 4 minutes until thickened. Remove from heat and stir in cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and black pepper until cheese is fully melted.
05 - Add the drained macaroni to the cheese sauce and mix until evenly coated.
06 - Spoon the mac and cheese mixture evenly into each muffin cup, pressing down gently to fill well.
07 - In a small bowl, mix panko breadcrumbs, melted butter, and grated Parmesan. Sprinkle evenly over each filled muffin cup.
08 - Bake for 15 to 18 minutes or until the topping turns golden brown and crisp.
09 - Cool the mini muffins in the tin for 5 minutes. Run a knife gently around the edges and carefully remove each muffin. Garnish with fresh parsley if desired.
