# 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)
# Steps:
01 - Preheat 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 1 minute less than package directions. Drain and set aside.
03 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in milk and cook for 3 to 4 minutes until thickened. Remove from heat and incorporate cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and pepper until fully melted.
05 - Stir the drained macaroni into the cheese sauce until evenly coated.
06 - Divide the mac and cheese mixture evenly among muffin cups, pressing down gently to fill each well.
07 - Mix panko breadcrumbs with melted butter and 2 tablespoons Parmesan. Sprinkle evenly over each filled muffin cup.
08 - Bake for 15 to 18 minutes until tops are golden brown and crisp.
09 - Allow muffins to cool for 5 minutes in the tin. Run a knife around edges to loosen and lift out each muffin. Garnish with parsley if desired.
