# The Ingredients You'll Need:
→ Pasta
01 - 300 g elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 500 ml whole milk
05 - 200 g sharp cheddar cheese, grated
06 - 100 g Gruyère cheese, grated
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Topping
11 - 50 g panko breadcrumbs
12 - 1 tablespoon unsalted butter, melted
13 - 1/4 teaspoon smoked paprika
14 - 100 g pomegranate arils
15 - 2 tablespoons chopped fresh parsley (optional)
# Step-by-Step Instructions:
01 - Preheat the oven to 190°C (375°F). Grease a medium baking dish (about 2 liters/2 quarts).
02 - Cook the macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
03 - In a large saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in the milk, ensuring no lumps remain. Cook, stirring frequently, until thickened (about 5 minutes). Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, salt, and pepper until cheese is fully melted and sauce is smooth.
05 - Add the drained macaroni to the cheese sauce and mix well. Pour the mixture into the prepared baking dish.
06 - In a small bowl, combine panko breadcrumbs, melted butter, and smoked paprika. Sprinkle evenly over the macaroni.
07 - Bake for 20 minutes, or until the top is golden and bubbling.
08 - Remove from oven and let cool for 5 minutes. Sprinkle pomegranate arils and parsley (if using) over the top before serving.
