Ingredients
Scale
- 8 ounces of elbow macaroni or your favorite pasta
- 2 cups of sharp cheddar cheese, shredded
- 1 cup of Gruyère cheese, shredded
- 1 cup of whole milk
- 1/2 cup of heavy cream
- 3 tablespoons of unsalted butter
- 2 tablespoons of all-purpose flour
- 1 teaspoon of Dijon mustard
- Salt and freshly ground black pepper, to taste
- Panko breadcrumbs for topping (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, then drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to create a roux. Slowly pour in milk and heavy cream, whisking constantly until the mixture thickens.
- Stir in Dijon mustard, salt, and black pepper. Gradually add shredded cheddar and Gruyère cheeses, stirring until melted and smooth.
- Add the cooked pasta to the cheese sauce, stirring gently to coat evenly. Transfer to a baking dish if baking.
- Sprinkle panko breadcrumbs over the top for extra crunch. Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden brown, or serve immediately for a creamy, stovetop version.
Notes
- For a creamier sauce, add an extra splash of milk.
- Use freshly shredded cheese for best melting results.
- For a vegetarian or vegan version, substitute cheese with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 80 mg