Description
Discover the Creamiest Baked Mac and Cheese with this delicious recipe.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens and bubbles, about 5-7 minutes.
- Stir in the Dijon mustard, garlic powder, onion powder, cayenne pepper (if using), and season with salt and pepper.
- Remove the saucepan from heat and stir in the cheddar and mozzarella cheeses until melted and smooth.
- Add the cooked macaroni to the cheese sauce and mix until well combined.
- Pour the mac and cheese into a greased 9×13-inch baking dish.
- Sprinkle the breadcrumbs evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
- For a smoky flavor, add 1/2 teaspoon of smoked paprika to the cheese sauce.
- Mix in cooked bacon, diced tomatoes, or steamed broccoli for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg