Ingredients:

  • 8 oz (225 g) elbow macaroni
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (15 g) all-purpose flour
  • 2 cups (480 ml) whole milk
  • 2 cups (200 g) shredded sharp cheddar cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • 1 teaspoon (5 g) Dijon mustard (optional)
  • ½ teaspoon (2 g) garlic powder
  • ½ teaspoon (2 g) onion powder
  • Salt and pepper, to taste
  • ½ cup (50 g) breadcrumbs
  • 2 tablespoons (30 g) unsalted butter, melted
  • ½ cup (50 g) grated Parmesan cheese

Instructions:

  1. Boil water in a large pot, add salt, and cook the elbow macaroni per package instructions until al dente. Drain the pasta in a colander and set aside.
  2. In a medium saucepan, melt butter over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes.
  3. Gradually add milk, whisking continuously until thickened (about 5 minutes). Stir in the cheddar and mozzarella cheeses until melted and smooth.
  4. Mix in Dijon mustard, garlic powder, onion powder, and season with salt and pepper.
  5. Pour the cheese sauce over the cooked macaroni in a large mixing bowl and stir until well combined.
  6. In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
  7. Preheat the oven to 350°F (175°C). Transfer the macaroni and cheese mixture into a baking dish and evenly spread. Sprinkle the breadcrumb mixture over the top.
  8. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and bubbling.
  9. Allow to cool for a few minutes before serving. Enjoy!