Ingredients:

  • 8 oz (225 g) elbow macaroni
  • 4 tablespoons (56 g) unsalted butter
  • 4 tablespoons (30 g) all-purpose flour
  • 2 cups (480 ml) whole milk
  • 1 teaspoon mustard powder (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups (200 g) shredded sharp cheddar cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • Salt and pepper to taste
  • 1/2 cup (50 g) breadcrumbs (optional)
  • 1 tablespoon (15 g) grated Parmesan cheese (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
  2. In a large saucepan, melt the butter over medium heat. Stir in the flour, whisking continuously for about 2 minutes until golden (this is your roux).
  3. Gradually pour in the milk, whisking to combine and ensure there are no lumps. Add mustard powder, garlic powder, onion powder, and cayenne pepper.
  4. Cook the mixture, stirring frequently, until it thickens (approximately 5-7 minutes). Remove from heat and stir in the cheddar and mozzarella cheese until melted and smooth. Season with salt and pepper.
  5. Preheat the oven to 350°F (175°C). In a large bowl, mix together the drained pasta and cheese sauce until well combined. Transfer to a greased baking dish.
  6. If desired, mix breadcrumbs and Parmesan and sprinkle on top for extra crunch. Bake for 20-25 minutes or until bubbly and golden.