Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.
- Gradually whisk in the milk, stirring constantly until the mixture thickens.
- Add the garlic powder, onion powder, salt, and pepper to the sauce.
- Remove from heat and stir in the cheddar and mozzarella cheeses until melted and smooth.
- Combine the cheese sauce with the cooked macaroni and mix well.
- Transfer the mixture to a greased baking dish and sprinkle breadcrumbs on top.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Notes
Use freshly shredded cheese for optimal melt and texture. Stir sauce constantly when adding milk to avoid lumps.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg