Description
A creamy, cheesy comfort food classic that wraps you in nostalgia.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- Salt and black pepper to taste
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup breadcrumb topping (panko recommended)
- Optional: a dash of hot sauce
Instructions
- Preheat your oven to 350°F (175°C). Boil salted water and cook pasta al dente, drain and set aside.
- Melt the butter in the same pot, whisk in flour for 1-2 minutes to form a roux.
- Gradually whisk in milk, cooking until thickened (about 5-7 minutes).
- Stir in garlic powder, onion powder, mustard powder, salt, and pepper. Fold in cheeses until melted.
- Combine the cooked pasta with the cheese sauce, ensuring all pasta is well-coated.
- Transfer to a greased baking dish and sprinkle with breadcrumbs.
- Bake for 25-30 minutes until golden and bubbly.
Notes
For a lighter version, swap cheeses or use gluten-free pasta. Enjoy it with sides like steamed broccoli or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg