Ingredients
Scale
- 16 oz elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup breadcrumbs (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil and cook macaroni until al dente. Drain and set aside.
- In a pot, melt butter over medium heat, then add flour, whisking until smooth.
- Slowly pour in milk while whisking continuously until thickened.
- Stir in cheddar, Monterey Jack, and Parmesan cheeses until melted and smooth.
- Add cooked macaroni to the cheese sauce, stir until well combined.
- Pour mixture into a greased baking dish and top with additional cheese and breadcrumbs.
- Bake for 25-30 minutes until golden and bubbly.
- Let cool for a few minutes before serving.
Notes
For extra creaminess, consider adding cream cheese or sour cream. Feel free to experiment with additional ingredients like bacon or vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg