This recipe brings back so many memories—just like the one my aunties used to make when I was younger. It’s a family favorite! 
Ingredients:
• 16 oz elbow macaroni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese (shredded)
• 1 cup Gruyère cheese (shredded)
• 1 cup mozzarella cheese (shredded)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp mustard powder
• Salt & pepper to taste
• ½ cup panko breadcrumbs
• 2 tbsp melted butter
• Optional: ¼ cup Parmesan cheese
Steps:
Preheat oven to 350°F (175°C). Boil pasta in salted water until al dente, drain, and set aside.
Melt butter in a saucepan, whisk in flour to make a roux. Cook for 1-2 minutes, then whisk in milk and cream. Cook until thickened (5-7 minutes).
Stir in cheddar, Gruyère, and mozzarella. Add garlic powder, onion powder, mustard powder, salt, and pepper. Stir until smooth.
Mix pasta with cheese sauce, then pour into a greased 9×13-inch baking dish.
Combine panko, melted butter, and Parmesan (if using). Sprinkle over pasta.
Bake for 25-30 minutes, until golden and bubbly.
Let cool slightly and serve—enjoy the cheesy goodness!
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This recipe brings back so many memories—just like the one my aunties used to make when I was younger. It’s a family favorite!
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