The BEST Baked Macaroni and Cheese

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• 4 cups water
  Ingredient note

  Source: 4 cups water
• 8 ounces dried elbow pasta
  Ingredient note

  Source: 8 ounces dried elbow pasta
• 1 tbsp butter
  Ingredient note

  Source: 1 tbsp butter
• 2 tbsp melted butter
  Ingredient note

  Source: 2 tbsp melted butter
• 1/3 cup panko breadcrumbs
  Ingredient note

  Source: 1/3 cup panko breadcrumbs
• 2 tbsp grated parmesan cheese
  Ingredient note

  Source: 2 tbsp grated parmesan cheese
• 1/2 tsp dried parsley
  Ingredient note

  Source: 1/2 tsp dried parsley
• 1/4 tsp + As Needed salt
  Ingredient note

  Source: 1/4 tsp salt; Source seasoning: Salt to taste
• 3 tbsp unsalted butter
  Ingredient note

  Source: 3 tbsp unsalted butter
• 3 tbsp plain flour
  Ingredient note

  Source: 3 tbsp plain flour
• 2 cups whole milk
  Ingredient note

  Source: 2 cups whole milk
• 1 cup heavy cream
  Ingredient note

  Source: 1 cup heavy cream
• 1 tsp garlic powder
  Ingredient note

  Source: 1 tsp garlic powder
• 1 tsp ground black pepper
  Ingredient note

  Source: 1 tsp ground black pepper
• 1 cup Gruyere cheese
  Ingredient note

  Source: 1 cup Gruyere cheese
• 2 cups sharp cheddar cheese
  Ingredient note

  Source: 2 cups sharp cheddar cheese

1. Preheat the oven to 400 degree F. Grease a 9 inch baking dish and keep it ready.
2. In a large pot bring the water to boil, add elbow pasta and cook per packet instruction minus 1 minute.
3. Drain the water and add a tablespoon of butter to the cooked pasta and set aside.
4. To the bowl with melted butter, combine the panko breadcrumbs, parmesan cheese, parsley and salt. Keep aside.
5. In a large pot, melt the butter over medium heat. Add the flour and whisk often for a minute.
6. Slowly pour the whole milk and whisk until the mixture becomes smooth. Pour the remaining milk and heavy cream.
7. Add the garlic powder, pepper and salt, cook for 5 more minutes until the sauce thickens.
8. Remove the pot from the heat and add the cheeses to melt and combine (reserving 1 cup of cheese to use it later)
9. Combine the cooked macaroni pasta and sauce together.
10. Pour half of the macaroni and cheese mixture into the prepared baking dish. Add in a layer of reserved 1 cup of cheese on top. Pour the remaining macaroni and cheese mixture on top of the cheese layer.
11. Sprinkle the prepared breadcrumb “topping”. Bake for 20 minutes until the top is light golden in color.
12. Serve the baked mac and cheese while it is still hot.