Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
elbow macaroni
4 cups sharp cheddar cheese, shredded
Gruyère cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
4 cups whole milk
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 cup breadcrumbs (store-bought or homemade)
2 tbsp fresh parsley, chopped (for garnish)
🌱 **Vegan Option**: Use plant-based butter and non-dairy milk to make this recipe vegan. 🌾 **Gluten-Free Option**: Use gluten-free pasta or flour to make this recipe gluten-free. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).