Description
Enjoy a comforting bowl of homemade macaroni and cheese, featuring a rich blend of sharp cheddar, mozzarella, and Parmesan cheeses. Baked to perfection with a crunchy breadcrumb topping, this creamy dish is sure to satisfy your cravings and delight your taste buds!
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2% for creaminess)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder (optional)
- Salt and pepper to taste
- 1/2 cup breadcrumbs (for topping, optional)
- 1 tablespoon olive oil (for breadcrumbs, optional)
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon of salt).
- Add the elbow macaroni and cook according to package instructions (7-8 minutes) until al dente, stirring occasionally.
- Drain the macaroni in a colander and set aside. Rinsing with cold water is optional.
- In the same pot, melt the butter over medium heat.
- Sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux.
- Gradually pour in the milk while whisking to prevent lumps, cooking until the mixture thickens (3-5 minutes).
- Reduce heat to low, add garlic powder, onion powder, and mustard powder (if using), and stir to combine.
- Add the cheddar and mozzarella cheeses, stirring until melted and creamy. Then add the Parmesan cheese and mix until smooth.
- Season with salt and pepper to taste.
- Add the drained macaroni back into the pot with the cheese sauce.
- Stir gently until the pasta is well coated. If the sauce is too thick, add a splash of milk.
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine breadcrumbs with olive oil.
- Spread the breadcrumb mixture over the macaroni and cheese in the pot or transfer to a greased baking dish.
- Bake for 20-25 minutes until the top is golden brown and crispy.
- Let the macaroni and cheese sit for 5 minutes after baking.
- Scoop out portions and serve in bowls or on plates.
- Optionally, sprinkle with extra cheese or fresh herbs like parsley or chives before serving.
- Let any leftovers cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- Reheat in a microwave-safe dish, adding a splash of milk if needed to restore creaminess.
Notes
- Feel free to customize the cheese blend to your liking.
- For a spicier kick, consider adding a pinch of cayenne pepper or some diced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes