# Components:
→ Pasta
01 - 12 oz elbow macaroni
→ Meats
02 - 4 bratwurst sausages (about 12 oz)
→ Cheese Sauce
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 2 cups whole milk
06 - 1/2 cup heavy cream
07 - 2 cups shredded sharp cheddar cheese
08 - 1 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon smoked paprika
13 - Salt and black pepper, to taste
→ Topping (Optional)
14 - 1/2 cup panko breadcrumbs
15 - 1 tablespoon melted butter
16 - 1 tablespoon chopped fresh parsley
# Directions:
01 - Boil the elbow macaroni in a large pot of salted water until al dente, following package directions. Drain and set aside.
02 - Heat a skillet over medium heat. Add bratwurst and cook, turning occasionally, until browned and fully cooked, about 10–12 minutes. Remove from the skillet, rest 2 minutes, then slice into bite-sized rounds.
03 - In a large saucepan over medium heat, melt butter and whisk in flour. Cook for 1 minute, stirring constantly until smooth.
04 - Gradually whisk in milk and cream, stirring until no lumps remain. Simmer for 3–4 minutes until slightly thickened.
05 - Reduce heat to low, then stir in cheddar, mozzarella, and Parmesan until fully melted and smooth. Add Dijon mustard, garlic powder, smoked paprika, salt, and pepper to taste.
06 - Add the cooked macaroni and bratwurst slices to the cheese sauce. Mix until everything is evenly coated.
07 - If desired, preheat the broiler. Combine panko and melted butter. Sprinkle mixture over the macaroni and cheese in a baking dish. Broil for 2–3 minutes until golden brown.
08 - Top with chopped parsley and serve hot.
