Step 1

Preheat oven to 350°F. Grease a 9x13-inch baking pan with butter or nonstick spray. Set aside.

Step 2

Cook the pasta to al dente according to the package directions. Drain and rinse under cold water to cool completely. Set aside.

Step 3

In a large pot or Dutch Oven, over medium heat, melt the butter. Add in the garlic and cook until fragrant, about 30-60 seconds.

Step 4

Whisk in the flour and cook for 1-2 minutes.

Step 5

Slowly whisk in the milk, then add in the cream, mustard powder, and bring to a simmer. Cook until, stirring often, until the mixture has thickened.

Step 6

Turn off the heat and stir in the cheeses until melted. Add in the pasta and toss until well coated in the sauce. Taste and season with salt and pepper as needed.

Step 7

Transfer the mixture to your prepared baking dish.

Step 8

In a medium bowl, stir together the Panko, melted butter, and paprika. Sprinkle evenly over the mac and cheese.

Step 9

Bake for 20-30 minutes, or until the casserole is bubbly and the top is golden brown.

Step 10

Let the casserole cool in the baking dish for 10 minutes. Garnish with parsley and enjoy!