# Components:
→ Pasta
01 - 2 cups elbow macaroni or small pasta
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 ½ cups sharp cheddar cheese, grated
06 - ½ cup Gruyère cheese, grated
07 - 1 teaspoon Dijon mustard
08 - ½ teaspoon garlic powder
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Sourdough Topping
11 - 1 ½ cups sourdough bread, torn into small chunks
12 - 2 tablespoons unsalted butter, melted
13 - 2 tablespoons fresh parsley, chopped (optional)
14 - ¼ cup Parmesan cheese, grated
# Directions:
01 - Set oven to 400°F (200°C) to ensure even baking of the dish.
02 - Boil macaroni in salted water until just al dente. Drain thoroughly and set aside.
03 - In a large oven-safe skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute until a pale roux forms.
04 - Gradually whisk in milk, stirring constantly for a smooth mixture. Simmer 3–4 minutes until slightly thickened. Lower heat, then stir in cheddar, Gruyère, Dijon mustard, garlic powder, salt, and pepper. Continue mixing until cheese is melted and sauce is homogenous.
05 - Return cooked macaroni to skillet and fold to coat evenly in cheese sauce.
06 - In a mixing bowl, combine sourdough chunks, melted butter, parsley if using, and Parmesan. Toss until bread is evenly coated.
07 - Distribute sourdough mixture evenly across macaroni in skillet.
08 - Transfer skillet to oven and bake for 15–18 minutes until topping is golden and crisp.
09 - Allow to cool for 5 minutes before serving to set the sauce and topping.
