# 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 - 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:
01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin with butter or nonstick spray.
02 - Boil elbow macaroni in salted water until just al dente, about 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 flour and cook while stirring for 1 minute.
04 - Gradually whisk in whole milk until smooth. Cook for 3 to 4 minutes until thickened.
05 - Remove sauce from heat. Stir in cheddar, mozzarella, Parmesan cheeses, Dijon mustard, garlic powder, onion powder, salt, and black pepper until cheeses are fully melted.
06 - Add drained macaroni to the cheese sauce and stir to coat evenly.
07 - Spoon the mac and cheese mixture evenly into the greased muffin cups, pressing down lightly to fill each cup well.
08 - In a small bowl, mix panko breadcrumbs, melted butter, and grated Parmesan. Sprinkle evenly over each filled muffin cup.
09 - Bake for 15 to 18 minutes until the tops are golden brown and crisp.
10 - Allow the mini mac and cheese muffins to cool for 5 minutes in the tin, then loosen edges with a knife and carefully remove. Garnish with fresh parsley if desired.
