Ingredients:
1 lb elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
1 cup heavy cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
Salt and freshly ground black pepper, to taste
1/2 cup Panko breadcrumbs (for topping)
2 tablespoons melted butter (for topping)
📖 Directions:
Cook the Pasta:
Cook the macaroni according to package instructions, drain and set aside.
Make the Cheese Sauce:
In a large pot, melt 1/4 cup butter over medium heat.
Add flour and whisk constantly for about 1-2 minutes to make a roux.
Gradually pour in milk and heavy cream, whisking until smooth.
Stir in garlic powder, onion powder, mustard powder, salt, and pepper.
Once the sauce thickens, remove from heat and stir in cheddar, mozzarella, and Parmesan cheese until melted and smooth.
Combine Pasta and Sauce:
Add the cooked pasta into the cheese sauce and stir to coat evenly.
Bake the Mac and Cheese:
Pour the cheesy pasta mixture into a greased baking dish.
In a small bowl, combine Panko breadcrumbs with 2 tablespoons melted butter and sprinkle on top.
Bake at 350°F (175°C) for 20-25 minutes, or until the top is golden brown and crispy.
Serve:
Let the mac and cheese rest for a few minutes before serving. Enjoy the creamy goodness!
⏱ Prep Time: 15 minutes
Cook Time: 30 minutes
Tips:
For extra creamy mac and cheese, use a combination of cheeses.
Feel free to add cooked bacon de boeuf or a pinch of cayenne for a spicy kick.
Enjoy!