Creamy Baked Mac and Cheese with Buttery Herb Crumb Topping

Ingredients

• •16 ounces elbow macaroni
• •4 tablespoons unsalted butter (plus extra for greasing the baking dish)
• •4 tablespoons all-purpose flour
• •3 cups whole milk
• •1 cup heavy cream
• •2 teaspoons Dijon mustard
• •1/2 teaspoon garlic powder
• •1 teaspoon salt (or to taste)
• •1/2 teaspoon black pepper
• •2 cups shredded sharp cheddar cheese
• •1 cup shredded mozzarella cheese
• •1/2 cup grated Parmesan cheese
• •1 cup panko breadcrumbs
• •2 tablespoons unsalted butter (melted for topping)
• •1 tablespoon fresh parsley, finely chopped
• •1/2 teaspoon dried thyme

Instructions

1. 1

   Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.

2. 2

   Cook the elbow macaroni in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.

3. 3

   In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux.

4. 4

   Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Cook until the mixture thickens, about 4-5 minutes.

5. 5

   Stir in the Dijon mustard, garlic powder, salt, and black pepper. Remove from heat and gradually mix in the cheddar, mozzarella, and Parmesan cheeses until smooth.

6. 6

   Mix the cooked macaroni into the cheese sauce, making sure it is evenly coated.

7. 7

   Pour the mac and cheese mixture into the prepared baking dish and spread evenly.

8. 8

   In a small bowl, combine the panko breadcrumbs, melted butter, parsley, and thyme. Mix until the breadcrumbs are evenly coated.

9. 9

   Sprinkle the breadcrumb mixture evenly over the mac and cheese.

10. 10

    Bake in the preheated oven for 20-25 minutes or until the topping is golden brown and crispy. Let cool for 5 minutes before serving.