Ingredients
- 1 lb elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 3 cups heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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 large saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
- Gradually add the heavy cream, stirring constantly until the sauce thickens.
- Stir in the garlic powder, onion powder, salt, and pepper.
- Add the shredded cheddar and mozzarella cheeses, stirring until smooth and melted.
- Combine the cooked macaroni with the cheese sauce and pour into the prepared baking dish.
- Top with breadcrumbs, if desired, and bake for 20-25 minutes until golden and bubbly.
Notes
- For extra flavor, mix in diced ham or crispy bacon bits.
- Use panko breadcrumbs for a crunchier topping.
- Substitute heavy cream with whole milk or a plant-based alternative for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 95 mg
