Ingredients
12 oz elbow macaroni
3 tbsp butter
3 tbsp all-purpose flour
2 1/2 cups whole milk (warm)
2 cups sharp cheddar cheese, shredded
1 cup mozzarella or Monterey Jack, shredded
1/2 cup Parmesan cheese, grated
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika (optional)
1/2 cup breadcrumbs (optional topping)
1 tbsp melted butter (for topping)
Instructions
Cook Pasta: Boil macaroni in salted water until al dente. Drain and set aside.
Make Roux: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Create Cheese Sauce: Slowly whisk in milk until smooth. Simmer 2–3 minutes until thickened.
Add Cheese: Remove from heat and stir in cheddar, mozzarella, and Parmesan until melted. Season with salt, pepper, garlic powder, and paprika.
Combine: Fold cooked pasta into the cheese sauce.
Bake: Transfer to a greased baking dish. Top with breadcrumbs mixed with melted butter (optional). Bake at 375°F (190°C) for 25–30 minutes, until bubbly and golden.
Rest & Serve: Let rest 5 minutes before serving.
Notes
Cooking Tips
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Shred your own cheese for the smoothest sauce—pre-shredded cheese contains anti-caking agents.
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Slightly undercook the pasta so it doesn’t get mushy while baking.
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For extra creaminess, stir in ¼ cup heavy cream or cream cheese.
Variations
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Extra Cheesy: Add Gruyère, fontina, or gouda.
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Bacon Mac: Stir in cooked, crumbled bacon before baking.
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Spicy Kick: Add diced jalapeños or a dash of cayenne.
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Protein Boost: Mix in cooked chicken or ham.
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Gluten-Free: Use gluten-free pasta and flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 17g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 22g