cheesy mac and cheese
Indulge in this creamy and cheesy mac and cheese that brings comfort food to a new level. This classic dish is perfect for family dinners, potlucks, or a cozy night in. With a blend of cheeses and a crunchy topping, it’s sure to be a hit!
Equipment
- 1 large pot
- 1 colander
- 1 9x13-inch baking dish
- 1 saucepan
- 1 whisk
- 1 wooden spoon
- 1 oven
Ingredients
- 8 ounces elbow macaroni About 2 cups.
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper Optional.
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup breadcrumbs
- to taste salt
- to taste pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute until bubbly.
- Gradually pour in the milk, whisking continuously to avoid lumps. Add the mustard powder, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Cook the mixture, stirring constantly, until it thickens, about 5-7 minutes.
- Remove from heat and stir in the cheddar and mozzarella cheese until melted and smooth.
- Combine the cooked macaroni with the cheese sauce, stirring to coat evenly.
- Transfer the mixture to a greased 9x13-inch baking dish. Top with breadcrumbs for a crunchy finish.
- Bake in the preheated oven for 20 minutes until bubbly and golden on top.
- Allow to cool for a few minutes before serving.
Notes
Feel free to mix and match cheeses according to your preference.
For added flavor, consider mixing in cooked bacon, jalapeños, or steamed broccoli before baking.
This dish can be assembled ahead of time and stored in the refrigerator until ready to bake; just increase cooking time slightly if baking straight from the fridge.