# What You Need:
→ 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)
# How-To:
01 - Preheat the oven to 400°F. Lightly grease a baking dish sized approximately 6 to 8 cups capacity.
02 - Bring a large pot of salted water to a boil. Add snowflake pasta and cook according to package instructions until just al dente. Drain and set aside.
03 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour continuously for 1 minute to create a smooth roux.
04 - Gradually whisk in the milk, stirring constantly, and cook until the 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 the cheeses are melted and the sauce is smooth.
05 - Incorporate the cooked pasta into the cheese sauce, stirring gently until the pasta is evenly coated.
06 - Transfer the pasta mixture into the prepared baking dish.
07 - In a small bowl, mix the whole wheat breadcrumbs, olive oil, Parmesan cheese, and parsley if using. Sprinkle evenly atop the pasta mixture.
08 - Bake in the preheated oven for 15 to 18 minutes until the topping is golden brown and the sauce is bubbling.
09 - Allow the baked pasta to rest for 5 minutes before serving to set.
