Ingredients
Scale
- 8 oz elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup cream cheese
- 1/2 cup Parmesan cheese, grated
- 1 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Cook the pasta until al dente according to package instructions.
- In a saucepan, melt butter over medium heat and make a roux by whisking in the flour, cooking for 2-3 minutes.
- Slowly add milk to the roux, whisking constantly until the mixture is smooth and thickened to a béchamel sauce.
- Gradually incorporate the cheese blend into the sauce while stirring continuously until melted and smooth.
- Mix the cooked pasta into the cheese sauce until well coated.
- Transfer the mixture to a baking dish and top with breadcrumbs.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes until golden and bubbly.
Notes
For added crunch, combine breadcrumbs with melted butter and grated Parmesan before sprinkling on top.
- Prep Time: 15 minutes
- Cook Time: 30 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: 50g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg