Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon mustard powder
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup breadcrumbs
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and whisk for about 1 minute.
- Gradually whisk in milk, cooking until thickened (4-5 minutes). Add mustard powder, salt, black pepper, and garlic powder.
- Stir in cheddar and mozzarella until melted. Combine with cooked macaroni until evenly coated.
- Preheat the oven to 350°F (175°C). Transfer macaroni mixture into a greased baking dish.
- Mix breadcrumbs with melted butter; sprinkle over the top. Bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 7g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 55mg