Ingredients
Scale
- 8 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 1 teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup mozzarella cheese, freshly shredded
- ¾ cup breadcrumbs or panko
- 2 tablespoons melted butter
- 2 tablespoons grated parmesan cheese, optional
- Fresh parsley, optional for garnish
Instructions
- Preheat the oven to 350°F / 175°C. Grease a medium baking dish.
- Cook the elbow macaroni in salted boiling water until al dente. Drain and set aside.
- In a large saucepan, melt 3 tablespoons butter over medium heat.
- Add the flour and whisk for 1 minute to make a smooth roux.
- Slowly pour in the milk while whisking constantly. Cook for 4 to 6 minutes, until slightly thickened.
- Stir in mustard powder, garlic powder, onion powder, salt, and black pepper.
- Reduce the heat to low. Add cheddar and mozzarella cheese, stirring until smooth and creamy.
- Add the cooked macaroni to the cheese sauce and stir until fully coated.
- Transfer the mixture to the prepared baking dish.
- In a small bowl, mix breadcrumbs with melted butter and parmesan cheese if using.
- Sprinkle the topping evenly over the mac and cheese.
- Bake for 25 to 30 minutes, until golden and bubbling.
- Let rest for 5 minutes before serving.
Notes
For the smoothest sauce, shred the cheese yourself from a block.
Do not overbake, or the sauce may become too thick.
For extra flavor, add smoked paprika, bacon, chicken, or broccoli.
To make ahead, assemble the dish, cover, refrigerate, and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 6g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 55mg