# Components:
→ Pasta
01 - 10.5 oz snowflake-shaped pasta (or any fun-shaped short 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 the oven to 400°F. Lightly grease a baking dish (about 1.5 to 2 quarts).
02 - Bring a large pot of salted water to a boil. Cook the snowflake pasta until just al dente, according to package instructions. Drain and set aside.
03 - In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1 minute to form a roux.
04 - Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens, about 4 to 5 minutes.
05 - Remove from heat and stir in cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, black pepper, salt, and nutmeg until the cheeses melt and the sauce is smooth.
06 - Add the cooked pasta to the cheese sauce and stir to coat evenly.
07 - Transfer the mixture to the prepared baking dish.
08 - In a small bowl, combine breadcrumbs, olive oil, Parmesan, and parsley if using. Sprinkle evenly over the pasta.
09 - Bake for 15 to 18 minutes, until the topping is golden and the sauce bubbles.
10 - Let rest for 5 minutes before serving.
