Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Breadcrumbs for topping
Instructions
- Preheat oven to 375°F (190°C). Cook macaroni until al dente, then drain.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk, stirring until thickened. Add Dijon mustard, salt, and pepper.
- Remove from heat and stir in cheese until smooth.
- Combine cheese sauce with cooked pasta and transfer to a baking dish.
- Sprinkle with breadcrumbs and extra cheese if desired.
- Bake for 20-25 minutes until golden and bubbly. Serve hot.
Notes
- For extra flavor, add cooked bacon, sautéed mushrooms, or chopped herbs.
- Use different cheeses like mozzarella or gouda for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
