A delightful twist on the classic macaroni and cheese, featuring a creamy three-cheese sauce and a crispy breadcrumb topping.
Cook the macaroni in boiling water until al dente, then drain and set aside.
Ensure not to overcook the macaroni as it will continue cooking in the oven.
Melt the butter in a saucepan over medium heat, then whisk in the flour to create a roux.
Cook the roux until it turns a light golden color to remove the raw flour taste.
Gradually add the milk to the roux, whisking constantly until smooth and thickened.
Warm the milk slightly before adding to prevent lumps.
Stir in the black pepper, cayenne pepper, onion, ground mustard, and salt.
Taste the sauce and adjust the seasoning as needed.
Add the cheddar, mozzarella, and parmesan cheeses to the sauce, stirring until melted and smooth.
Add the cheeses gradually to ensure they melt evenly.
Combine the cooked macaroni with the cheese sauce and transfer to a baking dish.
Ensure the macaroni is evenly coated with the cheese sauce.
Mix the breadcrumbs with melted butter and onion powder, then sprinkle over the macaroni.
Spread the topping evenly for a consistent crust.
Bake in a preheated oven at 300°F (150°C) for 20 minutes until golden and bubbly.
Check the dish halfway through to ensure even baking.
Serve hot and enjoy your creamy three-cheese baked macaroni.
Garnish with fresh parsley for a pop of color.
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