# What You Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 2 cups sharp cheddar cheese, grated
07 - 1 cup mozzarella cheese, grated
08 - 1/2 cup Gruyère or Monterey Jack cheese, grated
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Bacon Crunch
14 - 8 slices thick-cut bacon
15 - 1/2 tsp freshly ground black pepper
16 - 1/4 tsp garlic powder
→ Topping
17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp grated Parmesan cheese (optional)
20 - Chopped fresh parsley (for garnish)
# How-To Steps:
01 - Preheat the oven to 400°F. Grease a 9x13 inch baking dish thoroughly.
02 - Boil macaroni according to package instructions until just al dente. Drain well and set aside.
03 - Arrange bacon slices on a parchment-lined baking sheet. Season with black pepper and garlic powder. Bake for 15 to 18 minutes until crispy and golden. Cool slightly, then chop finely.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until foamy but not browned.
05 - Gradually whisk in whole milk and heavy cream, ensuring a smooth consistency. Simmer gently, stirring constantly, until thickened, about 3 to 5 minutes.
06 - Remove from heat. Stir in cheddar, mozzarella, and Gruyère until fully melted. Add garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.
07 - Fold drained macaroni into the cheese sauce until evenly coated.
08 - Spread half the mac and cheese in the baking dish. Sprinkle half the bacon crumble over it. Add remaining mac and cheese, then top with remaining bacon.
09 - Mix panko breadcrumbs, melted butter, and Parmesan cheese (if using) in a small bowl. Evenly sprinkle over assembled dish.
10 - Bake for 15 to 18 minutes until golden and bubbling. Allow to rest 5 minutes before serving. Garnish with chopped fresh parsley.
