Savory Cheddar-Gruyère Macaroni Bake

1.Preheat your oven to 350°F (175°C).

2.Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

3.In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until it turns a light golden color, creating a roux.

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.Remove the saucepan from heat and stir in the shredded cheddar and Gruyère cheeses until melted and smooth.

6.Add the garlic powder, onion powder, cayenne pepper, mustard powder, salt, and black pepper to the cheese sauce, mixing well to combine.

7.In a large mixing bowl, combine the cooked macaroni with the cheese sauce, stirring until the pasta is evenly coated.

8.Transfer the macaroni and cheese mixture into a greased 9x13 inch baking dish, spreading it out evenly.

9.In a small bowl, mix the panko breadcrumbs with the grated Parmesan cheese. Sprinkle this mixture evenly over the macaroni and cheese in the baking dish.

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.