• 12 ounces elbow macaroni (about 3 cups dry)
• 3 cups whole milk
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard (optional, but adds great depth)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Gruyère cheese (substitute Emmental if needed)
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup panko breadcrumbs (optional, for topping)

If you want to lighten this up a bit, swapping half the milk for unsweetened almond milk works fine, though the texture won’t be quite as rich. For a gluten-free option, use gluten-free pasta and a gluten-free flour blend or cornstarch to thicken the sauce. I’ve tried it both ways, and it’s surprisingly good!