Ingredients
1 lb elbow macaroni
1 tbsp salt (for boiling water)
4 tbsp butter
¼ cup all-purpose flour
3 cups milk (whole milk preferred)
1 cup heavy cream
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella or Gruyère
½ tsp garlic powder
½ tsp mustard powder (optional)
Salt and pepper to taste
1 cup breadcrumbs (Panko preferred)
2 tbsp melted butter
¼ cup grated Parmesan cheese
Instructions
1. Boil macaroni in salted water until al dente. Drain and set aside.
2. In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute.
3. Slowly whisk in milk and cream until smooth and slightly thickened.
4. Stir in cheddar and mozzarella until fully melted. Season with garlic powder, mustard powder, salt, and pepper.
5. Mix cooked pasta with cheese sauce. Pour into a greased 9×13-inch baking dish.
6. In a bowl, combine breadcrumbs, melted butter, and Parmesan. Sprinkle over the pasta.
7. Bake at 375°F (190°C) for 25–30 minutes until golden and bubbly.
8. Let rest for 5 minutes before serving.
Notes
Use freshly shredded cheese for a smooth sauce.
Avoid overbaking to prevent dryness.
Add cream cheese for extra richness.
Broil briefly at the end for an ultra-crispy topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 6g
- Sodium: 590mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 90mg