# What You'll 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 - ⅓ cup shredded mozzarella cheese
07 - ⅓ cup grated Parmesan cheese
08 - ½ tsp Dijon mustard
09 - ¼ tsp garlic powder
10 - ¼ tsp onion powder
11 - ¼ tsp salt
12 - ⅛ tsp black pepper
→ Topping
13 - ½ cup panko breadcrumbs
14 - 1 tbsp unsalted butter, melted
15 - 2 tbsp grated Parmesan cheese
16 - 1 tbsp chopped fresh parsley (optional)
# Method:
01 - Preheat oven to 400°F and grease a 12-cup muffin tin with butter or nonstick spray.
02 - Boil macaroni in salted water until just al dente, about one minute less than package instructions. Drain thoroughly and set aside.
03 - Melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in flour and cook while stirring for one minute.
04 - Gradually whisk in milk, stirring constantly until smooth. Cook for 3 to 4 minutes until the sauce thickens.
05 - Remove sauce from heat and stir in cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and black pepper until cheese melts completely.
06 - Add drained macaroni to the cheese sauce and mix until all pasta is evenly coated.
07 - Divide mixture evenly among muffin cups, pressing gently to fill each cavity.
08 - In a small bowl, mix panko breadcrumbs, melted butter, and 2 tablespoons Parmesan cheese. Evenly sprinkle over each filled muffin cup.
09 - Bake for 15 to 18 minutes or until tops are golden brown and crisp.
10 - Cool in the tin for five minutes, then carefully loosen edges with a knife and remove mini muffins. Garnish with fresh parsley if desired.
