Ingredients
Scale
- 1 pound elbow macaroni
- 3 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cook macaroni until al dente, then drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
- Gradually add milk and heavy cream, whisking constantly until thickened.
- Add cheddar, Parmesan, Dijon mustard, garlic powder, salt, and pepper. Stir until cheese melts and sauce is smooth.
- Mix cooked pasta with cheese sauce. Transfer to a buttered baking dish.
- In a small bowl, toss breadcrumbs with olive oil. Sprinkle evenly over the pasta.
- Bake uncovered for 20-25 minutes until golden and bubbly.
Notes
- For extra flavor, add cooked bacon or sautéed onions to the cheese sauce.
- Use a mix of cheeses for a more complex flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 cup
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 85mg