Ingredients
Scale
- 16 oz elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 1/4 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C). Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and whisk continuously for about 2 minutes until it forms a smooth paste.
- Gradually whisk in the milk and cook until the mixture thickens and bubbles. Remove from heat and stir in the cheddar cheese, mozzarella cheese, salt, black pepper, mustard powder, and paprika until the cheese is melted and the sauce is smooth.
- In a large mixing bowl, combine the cooked macaroni and cheese sauce. Mix until the pasta is fully coated with the sauce.
- Transfer the macaroni and cheese mixture to a greased baking dish. Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Let the baked macaroni and cheese rest for a few minutes before serving.
Notes
For extra creaminess, add cream cheese to the cheese sauce. Experiment with different cheese blends to customize flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg