Ingredients:
- 8 ounces (225g) elbow macaroni
- 1/4 cup (4 tablespoons) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (480ml) whole milk
- 2 cups (200g) shredded sharp cheddar cheese
- 1 cup (100g) shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1/4 cup (15g) breadcrumbs (optional)
- Chopped fresh parsley, for garnish (optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish and set aside.
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the unsalted butter over medium heat.
- Once the butter is melted, whisk in the all-purpose flour to form a roux. Cook, whisking constantly, for 1-2 minutes, or until the roux is golden brown and fragrant.
- Gradually pour in the whole milk, whisking constantly to prevent lumps from forming.
- Continue to cook the sauce, whisking frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
- Reduce the heat to low and stir in the shredded sharp cheddar cheese and shredded mozzarella cheese until melted and smooth.
- Season the cheese sauce with garlic powder, onion powder, salt, and black pepper, to taste.
- Add the cooked elbow macaroni to the cheese sauce and stir until well coated.
- Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
- If desired, sprinkle breadcrumbs over the top of the macaroni and cheese for added crunch.
- Bake the macaroni and cheese in the preheated oven for 20-25 minutes, or until bubbly and golden brown on top.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with chopped fresh parsley, if desired, before serving.
- Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
- Servings: Makes 4-6 servings