Ingredients
Scale
- 2 cups (200 g) elbow macaroni
- 2 tablespoons (30 g) butter
- 2 tablespoons (15 g) all-purpose flour
- 2 cups (480 ml) milk
- 2 cups (200 g) shredded sharp cheddar cheese
- 1 cup (100 g) grated parmesan cheese
- 1 teaspoon (5 g) mustard powder
- 1/2 teaspoon (2.5 g) garlic powder
- Salt and pepper to taste
- 1/2 cup (50 g) breadcrumbs (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.
- Gradually whisk in the milk and cook until the mixture thickens, about 3-5 minutes.
- Remove from heat and stir in the cheddar cheese, parmesan cheese, mustard powder, garlic powder, and season with salt and pepper.
- Add the cooked macaroni to the cheese sauce and mix well.
- If desired, transfer the mixture to a baking dish and top with breadcrumbs.
- Bake in the preheated oven for 15-20 minutes until bubbly and golden brown.
- Let it cool for a few minutes before serving. Enjoy!
Notes
- For extra creaminess, add more cheese or a splash of heavy cream.
- You can mix in cooked vegetables or proteins for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: mac and cheese, creamy, homemade