Ingredients
- 1 lb elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the macaroni according to package directions, drain, and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1 minute.
- Slowly whisk in the milk, then bring to a simmer. Stir in the garlic powder, mustard powder, salt, and pepper.
- Add the shredded cheeses to the sauce and stir until melted and smooth.
- Combine the cooked macaroni with the cheese sauce and pour into the prepared baking dish. Top with breadcrumbs if desired.
- Bake for 20-25 minutes, or until the top is golden and bubbly.
Notes
- For extra crunch, lightly toast the breadcrumbs before adding them on top.
- You can substitute other cheeses like Gruyere or Monterey Jack for a unique flavor.
- Add cooked bacon or vegetables like peas for extra variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 60 mg
