# Components:
→ Pasta
01 - 12 ounces elbow macaroni or short pasta
02 - 1 tablespoon kosher salt for pasta water
→ Cheese Sauce
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 2 cups whole milk
06 - 1 cup shredded sharp cheddar cheese
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 teaspoon Dijon mustard
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon ground black pepper
12 - Salt to taste
→ Buttery Crouton Clusters
13 - 3 cups cubed rustic bread (day-old or slightly stale)
14 - 3 tablespoons unsalted butter, melted
15 - 1/4 teaspoon smoked paprika (optional)
16 - Pinch of salt
→ Garnish
17 - 2 tablespoons chopped fresh chives or parsley
# Directions:
01 - Preheat your oven to 375°F (190°C).
02 - Bring a large pot of salted water to a rolling boil. Cook the pasta until it reaches an al dente texture, following the package directions. Drain the pasta thoroughly and set it aside.
03 - On a baking sheet, toss the bread cubes with melted butter, smoked paprika, and a pinch of salt. For clusters, gently press some of the buttered cubes together. Bake for 12–15 minutes, or until the croutons are golden brown and delightfully crisp, stirring once halfway through. Allow them to cool.
04 - In a large saucepan over medium heat, melt the 2 tablespoons of unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, stirring continuously to prevent burning.
05 - Gradually incorporate the milk while whisking constantly to ensure a smooth, lump-free sauce. Continue cooking and stirring until the sauce has thickened, which should take approximately 3–5 minutes.
06 - Reduce the heat to low. Stir in the shredded cheddar, mozzarella, grated Parmesan, Dijon mustard, garlic powder, and black pepper until the cheeses are fully melted and the sauce is smooth. Season generously with salt to your preference.
07 - Gently fold the drained pasta into the prepared cheese sauce, ensuring each piece is evenly coated.
08 - Portion the sauced pasta into individual serving bowls. Top each serving generously with the prepared buttery crouton clusters and a sprinkle of fresh chives or parsley, if using.
