This creamy baked mac and cheese features tender pasta coated in a luscious, creamy cheese sauce, topped with breadcrumbs and baked to bubbly, golden perfection. It’s a crowd-pleaser for any occasion!
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (roux).
Gradually pour in the milk while whisking to prevent lumps. Continue cooking and stirring for about 5-7 minutes, or until the sauce thickens.
Stir in Dijon mustard, garlic powder, salt, and pepper. Gradually add the cheddar, mozzarella, and Parmesan cheeses, stirring until the cheese melts into a smooth sauce.
Remove the sauce from heat and fold in the cooked pasta until evenly coated.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Transfer the mac and cheese mixture into the dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with melted butter and Parmesan (if using). Sprinkle the mixture evenly over the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the sauce is bubbly. For extra crispiness, broil for 1-2 minutes at the end (watch closely to avoid burning).
Let the mac and cheese cool for a few minutes before serving. Garnish with chopped parsley if desired.