Ingredients:
– 8 ounces elbow macaroni
– 2 cups shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
– 3 cups milk
– 1/4 cup unsalted butter
– 2 1/2 tablespoons all-purpose flour
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder (optional)
– 1/2 teaspoon mustard powder (optional)
– 1/4 teaspoon paprika (optional)
Directions:
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, until golden and bubbling.
- Gradually whisk in milk and continue cooking, stirring constantly, until the mixture thickens, about 5 minutes.
- Stir in shredded cheddar cheese and grated Parmesan cheese until melted and smooth.
- Season with salt, pepper, garlic powder, mustard powder, and paprika, if using. Adjust seasoning to taste.
- Add cooked macaroni to the cheese sauce and stir until evenly coated.
- Serve hot, garnished with additional shredded cheese if desired.
Prep Time: 5 minutes | Cooking Time: 20 minutes | Total Time: 25 minutes
Kcal: 350 kcal | Servings: 4 servings