Description
Ingredients
Scale
- 2 cups elbow macaroni
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 3 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp mustard powder
- Salt & pepper to taste
Instructions
- Cook the pasta: Boil 2 cups elbow macaroni in salted water until al dente (8 minutes). Drain and set aside.
- Make the sauce: In a saucepan, melt butter, then whisk in flour to form a roux. Slowly add warmed milk, stirring until thickened (5 minutes). Stir in cheeses, garlic powder, mustard powder, salt, and pepper until melted.
- Combine: Fold cooked pasta into the cheese sauce, ensuring every noodle is coated.
- Bake: Transfer to a greased baking dish. Bake at 350°F (175°C) for 25 minutes, until bubbling and golden brown on top. Optional: Broil for extra crispiness for 2 minutes.
- Serve: Let cool slightly before serving.
Notes
- Don’t overcook the pasta, as it will continue cooking in the oven.
- For a creamier texture, add a bit more milk when making the sauce.
- If you like a crunchy topping, add extra cheese before baking or top with breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g