Ingredients
Scale
- 2 cups elbow macaroni (or pasta of your choice)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk (or half-and-half for extra richness)
- 1 teaspoon mustard powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup Parmesan cheese (optional for added depth)
- 1 cup breadcrumbs (preferably panko for extra crispiness)
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan
- Pinch of smoked paprika or cayenne pepper (optional, for added flavor)
Instructions
- Start by boiling a large pot of salted water. Add the elbow macaroni and cook it according to the package directions until al dente
- In a large saucepan, melt 4 tablespoons of butter over medium heat. As soon as the butter melts and begins to bubble, whisk in the flour to form a roux. Continue whisking for about 12 minutes.
- Slowly pour the milk into the roux, whisking constantly to prevent lumps from forming. Allow the mixture to simmer over medium heat until it thickens and becomes smooth.
- Stir in the mustard powder, garlic powder, and a bit of salt and pepper for added flavor.
- Once the sauce reaches a smooth consistency, lower the heat and gradually stir in the cheeses sharp cheddar, mozzarella, and Parmesan (if using).
- Add the cooked macaroni to the cheese sauce and gently fold everything together.
- If you want to add a crunchy breadcrumb topping, combine breadcrumbs, melted butter, and Parmesan in a small bowl.
- Preheat your oven to 350°F (175°C). Pour the macaroni and cheese mixture into a buttered casserole dish. If youre using the breadcrumb topping, spread it evenly across the surface of the mac and cheese.
- Bake for 2025 minutes or until the edges are bubbling and the top turns golden brown.