Step 1

In a large pot of salted water, boil your pasta according to package directions. Cook for one minute less than the package states if you like your pasta more al dente. While the pasta cooks, preheat your oven to 350F.

Step 2

In a large saucepan, melt 4 tbsp. of butter on medium heat. Once the butter has melted, whisk in the 4 tbsp. (1/4 cup) of flour, mixing constantly.

Step 3

Once the butter and flour are mixed and begin to form a paste, SLOWLY add the milk and cream. Stir constantly! Add the salt and onion powder and mix well. Keep cooking this mixture on medium heat until it begins to thicken and gently bubble.

Step 4

Once the roux is gently bubbling and has thickened up a little bit, turn off the heat. Now, add your 3 cups of cheese and stir gently. Turning off the heat and just allowing the heat from the roux to melt the cheese helps prevent the cheese form getting stringy.

Step 5

Add your cheese mixture to the noodles once all the cheese has melted and incorporated. Stir gently and pour into a butter, oven-safe dish: 2.5 qt or 9-inch baking dish.*

Step 6

Place the 1/4-inch slices of fresh mozzarella atop the macaroni. Then, spread one cup of marinara or pizza sauce on top.

Step 7

Melt 2 tbsp. of butter and mix with one cup of panko bread crumbs, 0.5 tbsp. Italian seasoning and 0.5 tbsp. of dehydrated parsley.

Step 8

Add the panko topping on top of the mac and cheese, fresh mozzarella, and marinara. Cover, and bake for 30 minutes at 350 F. Let sit for about five minutes before serving, then dig in!