# What You'll Need:
→ Pasta
01 - 1 pound elbow macaroni
→ Cheese Sauce
02 - 3 cups whole milk
03 - 3 tablespoons unsalted butter
04 - 3 tablespoons all-purpose flour
05 - 2 cups shredded sharp cheddar cheese
06 - 1 cup shredded mozzarella cheese
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Bacon Crumble
12 - 6 slices bacon, chopped
13 - 1/2 cup panko breadcrumbs
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon unsalted butter, melted
16 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 400°F. Lightly grease an 18x13 inch rimmed sheet pan.
02 - Boil elbow macaroni in salted water until just under al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Whisk in flour continuously for 1 minute. Gradually whisk in milk and cook until slightly thickened, about 3-4 minutes. Remove from heat and stir in cheddar, mozzarella, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
04 - Mix cooked pasta thoroughly with cheese sauce and spread evenly on prepared sheet pan.
05 - Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and chop finely. Mix bacon with panko, Parmesan cheese, and melted butter.
06 - Sprinkle bacon crumble evenly over pasta mixture. Bake for 20-22 minutes until golden and bubbling. Optionally broil for 1-2 minutes for extra crispiness.
07 - Top with chopped parsley if desired. Serve immediately while hot.
