# Ingredient List:
→ 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 of about 1.6 to 2 quarts capacity.
02 - Bring a large pot of salted water to a boil. Cook the snowflake pasta until just al dente according to package directions. Drain and set aside.
03 - In a medium saucepan, melt butter over medium heat. Whisk in flour continuously for 1 minute to create a roux.
04 - Gradually whisk in milk and cook, stirring constantly, until thickened, 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.
05 - Add cooked pasta to the cheese sauce and stir until fully coated.
06 - Transfer pasta and sauce mixture evenly into the prepared baking dish.
07 - Mix breadcrumbs, olive oil, Parmesan, and parsley (if using) in a small bowl. Sprinkle evenly over the pasta.
08 - Bake for 15 to 18 minutes until topping turns golden and sauce bubbles.
09 - Allow to rest for 5 minutes before serving.
