For the Pasta:

• 450g elbow macaroni (or other small pasta shape like shells, cavatappi)
• 2 teaspoons salt (for pasta water)

For the Bechamel Base:

• 1/2 cup (113g) unsalted butter
• 1/2 cup (60g) all-purpose flour
• 4 cups (960ml) whole milk, warmed
• 1 teaspoon dry mustard powder (secret ingredient for depth!)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt (or to taste, adjust after adding cheese)

For the Cheese Blend:

• 2 cups (226g) sharp cheddar cheese, freshly shredded
• 1.5 cups (170g) mild cheddar cheese, freshly shredded
• 1 cup (113g) Gruyere cheese, freshly shredded
• 1/2 cup (56g) Parmesan cheese, freshly grated

Optional Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter