Three-Cheese Mac and Cheese

For the mac and cheese:
Preheat oven to 350 F.

Boil pasta according to package instructions for al dente. This is typically about 7 minutes, depending on pasta.

Meanwhile, add butter to a medium saucepan and cook over medium heat until melted. Whisk in flour and cook for 2 minutes until clump free and thickened. Add the milk and bring to a simmer. Whisk constantly so milk does not burn on the bottom of the pan. Cook for 5 minutes.

Take pan off of the heat and stir in all three cheeses, paprika, pepper, salt, onion powder, garlic powder and dried mustard.

When pasta is done drain it and put it back in the pot. Add the cheese sauce to the cooked pasta and stir to coat. Pour into an un-greased 8 x 8 pan.

Top with garlic panko breadcrumbs and spread them evenly over macaroni. Bake for 15-20 minutes or until the cheese is melted and bubbly and the breadcrumbs are golden brown.

For the breadcrumb topping:
Combine breadcrumbs, cheese and parsley in a medium bowl. Toss to combine.

Add butter and oil into a small skillet over medium heat. Melt butter. Add the garlic and cook for 1 minute. Take off the heat and add sauteed garlic into the breadcrumbs. Toss to combine. Set aside until your are ready to put the mac and cheese in the oven.