Ingredients
- 1 lb elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup butter
- 2 eggs, beaten
- 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). Grease a 9×13-inch baking dish.
- Cook the macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in the milk and heavy cream, then bring to a simmer.
- Whisk in the garlic powder, mustard powder, salt, and pepper.
- Remove the saucepan from heat and stir in the cheeses until melted and smooth.
- In a bowl, beat the eggs and add them to the sauce, mixing well.
- Combine the cooked macaroni with the cheese sauce and pour into the prepared baking dish.
- Top with breadcrumbs and bake for 30 minutes until bubbly and golden.
Notes
- Breadcrumbs are optional but add a delicious crispy topping.
- For extra flavor, you can add a dash of paprika or cayenne pepper to the cheese sauce.
- Make sure the cheese is fully melted and smooth before combining with the macaroni.
- Let the macaroni and cheese cool for a few minutes before serving for easier portioning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Soul Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 125mg
