# Ingredients:
→ 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)
# Instructions:
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 until just al dente according to package directions. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour continuously for 1 minute to form a roux.
04 - Gradually whisk in milk and cook, stirring constantly, until sauce thickens, about 4 to 5 minutes. Remove from heat and stir in cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, black pepper, salt, and nutmeg until smooth and cheese is melted.
05 - Add cooked pasta to cheese sauce and stir until evenly coated.
06 - Transfer pasta and sauce mixture into the prepared baking dish.
07 - In a small bowl, mix whole wheat breadcrumbs, olive oil, Parmesan cheese, and parsley if using. Sprinkle evenly over the pasta layer.
08 - Bake for 15 to 18 minutes until topping is golden and sauce is bubbling.
09 - Allow to rest for 5 minutes prior to serving.
