# 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)
# How To Make It:
01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin with butter or nonstick spray.
02 - Boil the elbow macaroni in salted water until just al dente, about 1 minute less than package directions. Drain thoroughly and set aside.
03 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute.
04 - Gradually add whole milk while whisking continuously until smooth. Cook for 3 to 4 minutes until the sauce thickens.
05 - Remove from heat and stir in shredded cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and black pepper until cheese is fully melted.
06 - Add the drained macaroni to the cheese sauce and mix thoroughly to coat all pasta evenly.
07 - Divide the mac and cheese mixture evenly into the prepared muffin tin, pressing gently to fill each cup completely.
08 - Mix panko breadcrumbs with melted butter and Parmesan cheese in a small bowl. Sprinkle this mixture evenly over each filled muffin cup.
09 - Bake for 15 to 18 minutes until the tops are crisp and golden brown.
10 - Allow to cool for 5 minutes in the tin, then carefully loosen edges with a knife and lift out each mini muffin. Garnish with parsley if desired.
