# Components:
→ Pasta
01 - 10.5 oz elbow macaroni or small pasta shells
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 7 oz sharp cheddar cheese, grated
06 - 1 oz Parmesan cheese, grated
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon ground black pepper
10 - Salt, to taste
→ Sardines & Topping
11 - Two 4.2 oz cans sardines in olive oil, drained and gently flaked
12 - 1/2 cup breadcrumbs
13 - 2 tablespoons fresh parsley, chopped
14 - 2 tablespoons grated Parmesan cheese (for topping)
15 - 1 tablespoon olive oil, if needed for toasting breadcrumbs
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a medium baking dish.
02 - Boil the macaroni in a large pot of salted water until al dente. Drain well and set aside.
03 - In a saucepan over medium heat, melt butter. Whisk in the flour and sauté for 1 minute until fragrant.
04 - Gradually whisk in the milk, stirring continuously until the sauce thickens, approximately 3 to 4 minutes.
05 - Remove from heat. Stir in cheddar, Parmesan, mustard, garlic powder, black pepper, and salt until completely smooth.
06 - Add the drained pasta to the cheese sauce, ensuring all pieces are evenly covered.
07 - Gently fold in the flaked sardines, taking care not to break them up too much.
08 - Pour the mixture into the prepared baking dish.
09 - In a small mixing bowl, combine breadcrumbs, parsley, Parmesan for topping, and olive oil if using. Sprinkle evenly over the pasta.
10 - Bake for 12 to 15 minutes, until golden and bubbling. Let rest for 5 minutes before serving.
