Hi, I'm Parker 👋, developer of Recipe Cart.
Check out my other project- Vaia Vegan Proteins
Export 11 ingredients for grocery delivery
Preheat your oven to 400F. Fill a pot with water and add the bay leaves. Bring it to a boil, salt it generously, then add the macaroni noodles and cook al dente according to package instructions. Drain and discard the bay leaves.
Melt the butter in a large saucepan over medium-high heat. Whisk in the flour until completely smooth and let it cook for about 1 minute. Add the milk in 1 cup batches, whisking until smooth before adding more.
Stir in the dijon mustard, onion powder, 2 1/2 cups of the cheddar, and the gruyere. Whisk until the cheeses have melted and the sauce is smooth. Taste the sauce and add salt and pepper to taste.
Stir the macaroni noodles into the sauce to coat. Pour the macaroni into a 9x9" baking dish and spread it evenly from edge-to-edge. Sprinkle the remaining 1/2 cup of cheddar cheese over top of the macaroni.
Mix the panko breadcrumbs with the parmesan cheese and sprinkle evenly over the shredded cheddar. Use a spoon to drizzle the melted butter over the panko topping, Transfer the baking dish to the oven and bake for 20-24 minutes, until the topping is golden brown.