# What You Need:
→ Pasta
01 - 12 oz elbow macaroni or other short pasta
→ Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1/2 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 tbsp yellow curry powder
09 - 1/2 tsp ground turmeric
10 - 1/2 tsp ground cumin
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1/4 tsp cayenne pepper (optional)
14 - Salt, to taste
15 - Black pepper, to taste
→ Topping (optional)
16 - 1/2 cup panko breadcrumbs
17 - 1 tbsp melted butter
18 - 1 tbsp chopped fresh cilantro or parsley
# How to Make It:
01 - Boil elbow macaroni in a large pot of salted water until al dente; drain and set aside.
02 - Melt butter in a medium saucepan over medium heat; whisk in flour and cook for 1 minute, stirring constantly.
03 - Slowly whisk in milk, cooking until sauce thickens slightly, about 3 to 5 minutes.
04 - Reduce heat to medium-low; stir in cheddar, mozzarella, and Parmesan until fully melted and smooth. Add curry powder, turmeric, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper; stir to combine.
05 - Fold cooked pasta into the cheese sauce, ensuring even coating.
06 - Preheat oven to 400°F. Transfer mixture to a greased baking dish. Toss panko with melted butter and sprinkle on top. Bake for 10 to 12 minutes until golden brown.
07 - Sprinkle chopped cilantro or parsley over the finished dish before serving.
