# Components:
→ Pasta
01 - 10.5 oz snowflake-shaped pasta (or any short fun-shaped pasta)
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups low-fat milk
05 - 1 cup reduced-fat sharp cheddar cheese, shredded
06 - ½ cup reduced-fat mozzarella cheese, shredded
07 - ¼ cup grated Parmesan cheese
08 - 1 tsp Dijon mustard
09 - ½ tsp garlic powder
10 - ¼ tsp ground black pepper
11 - ¼ tsp salt, adjust to taste
12 - Pinch of ground nutmeg (optional)
→ Topping
13 - ¼ cup whole wheat breadcrumbs
14 - 1 tbsp olive oil
15 - 1 tbsp grated Parmesan cheese
16 - 1 tbsp chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 1.5 to 2 quart baking dish.
02 - Bring a large pot of salted water to a boil. Cook snowflake pasta according to package directions until al dente. Drain and set aside.
03 - In a medium saucepan, melt butter over medium heat. Whisk in flour continuously for 1 minute to form a roux.
04 - Gradually whisk in milk. Stir constantly until sauce thickens, about 4–5 minutes.
05 - Remove from heat. Stir in cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, black pepper, salt, and nutmeg until smooth and cheeses melt.
06 - Add cooked pasta to cheese sauce and gently stir to coat evenly.
07 - Pour pasta and sauce mixture into the prepared baking dish.
08 - Mix breadcrumbs, olive oil, Parmesan, and parsley if using in a small bowl. Sprinkle mixture evenly over pasta.
09 - Bake for 15–18 minutes until topping is golden and sauce is bubbly.
10 - Let sit for 5 minutes before serving to allow flavors to meld.
