# 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 Steps:
01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin with butter or nonstick spray.
02 - Boil salted water and cook macaroni until just al dente, approximately 1 minute less than package instructions. Drain thoroughly and set aside.
03 - In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook, stirring constantly, for 1 minute.
04 - Gradually whisk in 1 cup of whole milk, cooking continuously until smooth and thickened, about 3 to 4 minutes.
05 - Remove from heat and stir in sharp cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and black pepper until cheeses are fully melted and sauce is homogeneous.
06 - Add the drained macaroni to the cheese sauce, stirring gently to evenly coat all pasta.
07 - Divide the mac and cheese mixture evenly among the prepared muffin cups, pressing down slightly to fill each cup thoroughly.
08 - Mix panko breadcrumbs, melted butter, and grated Parmesan in a small bowl. Sprinkle evenly over each filled muffin cup.
09 - Bake for 15 to 18 minutes, or until the topping is golden brown and crisp.
10 - Allow mini muffins to cool in the tin for 5 minutes. Gently loosen each muffin with a knife and remove from the tin. Garnish with fresh parsley if desired.
