# 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 - 1/3 cup shredded mozzarella cheese
07 - 1/3 cup grated Parmesan cheese
08 - 1/2 tsp Dijon mustard
09 - 1/4 tsp garlic powder
10 - 1/4 tsp onion powder
11 - 1/4 tsp salt
12 - 1/8 tsp black pepper
→ Topping
13 - 1/2 cup panko breadcrumbs
14 - 1 tbsp unsalted butter, melted
15 - 2 tbsp grated Parmesan cheese
16 - 1 tbsp chopped fresh parsley (optional)
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin with butter or nonstick spray.
02 - Boil elbow macaroni in salted water until just al dente, approximately one minute less than the package recommends. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Whisk in the all-purpose flour and cook, stirring continuously, for 1 minute.
04 - Gradually whisk in whole milk, maintaining a smooth mixture. Cook for 3 to 4 minutes until the sauce thickens.
05 - Remove from heat and stir in sharp cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and black pepper until all cheeses are fully melted.
06 - Add the drained macaroni to the cheese sauce, stirring to coat evenly.
07 - Evenly distribute the mac and cheese mixture into the prepared muffin tin cups, gently pressing down to fill each cup well.
08 - Mix panko breadcrumbs, melted butter, and grated Parmesan in a small bowl. Sprinkle evenly over each filled muffin cup.
09 - Bake in the preheated oven for 15 to 18 minutes until the topping is golden brown and crisp.
10 - Allow to cool for 5 minutes in the pan, then run a knife around edges and carefully remove each mini muffin. Garnish with fresh parsley if desired.
