Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, gradually adding the milk until thickened. Stir in the cheddar and mozzarella cheese, salt, pepper, and garlic powder until smooth.
- In a large bowl, combine the cooked pasta with the cheese sauce, ensuring each piece is coated. Transfer to a greased baking dish and sprinkle breadcrumbs on top if desired.
- Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until bubbly and golden brown. Let it rest for a few minutes before serving.
Notes
- For added nutrition, consider incorporating vegetables like broccoli or peas.
- Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months.
- Mix different cheese blends for a unique flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg