Best-Ever Macaroni and Cheese Creamy, cheesy perfection in every bite--comfort food at its finest! 🧀🍝 Ingredients: For the Pasta: 16 oz elbow macaroni 1 tablespoon salt For the Cheese Sauce: 4 tablespoons unsalted butter 1/4 cup all-purpose flour 3 cups whole milk, warmed 1 cup heavy cream, warmed 1 teaspoon Dijon mustard 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon smoked paprika 2 cups sharp cheddar cheese, shredded 1 cup Gruyère cheese, shredded 1/2 cup Parmesan cheese, grated Optional Topping: 1 cup panko breadcrumbs 2 tablespoons unsalted butter, melted Directions: Cook the Pasta: Bring a large pot of water to a boil. Add salt and cook the macaroni until al dente according to package instructions. Drain and set aside. Make the Cheese Sauce: In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly. Gradually add the warmed milk and cream, whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens slightly. Stir in Dijon mustard, garlic powder, onion powder, and smoked paprika. Reduce heat to low and add cheddar, Gruyère, and Parmesan cheeses. Stir until smooth and creamy. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir until well-coated. Optional Topping: Preheat the oven to 375°F (190°C). Transfer the macaroni and cheese to a greased 9x13-inch baking dish. In a small bowl, mix panko breadcrumbs with melted butter and sprinkle evenly over the top. Bake for 15-20 minutes or until golden brown and bubbly.