Ultimate Five-Cheese Mac & Cheese with Bacon Crunch

1.Preheat your oven to 350°F (175°C).

2.In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

3.In a separate large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes until it forms a roux, stirring constantly.

4.Gradually whisk in the whole milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens and bubbles, about 5-7 minutes.

5.Reduce the heat to low and add the garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine.

6.Add the shredded cheddar, mozzarella, blue cheese, Parmesan, and Gruyère cheeses to the sauce, stirring until melted and smooth.

7.Combine the cooked macaroni with the cheese sauce, mixing well to ensure all pasta is coated.

8.In a small bowl, combine the panko breadcrumbs with olive oil and a pinch of salt. Mix until the breadcrumbs are evenly coated.

9.Transfer the mac and cheese mixture to a greased 9x13 inch baking dish. Evenly sprinkle the crumbled bacon over the top, followed by the panko breadcrumb mixture.

10.Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.

11.Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.