Ingredients
Scale
- 1 pound elbow macaroni or your preferred pasta (see zucchini noodles for a low-carb option)
- 3 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups whole milk or heavy cream
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Panko bread crumbs for topping
- Optional: cooked bacon bits or extra bread crumbs for crunch
Instructions
- Begin by boiling a large pot of salted water and cook the pasta until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until lightly golden. Gradually add the milk or heavy cream, whisking constantly to prevent lumps. Stir in Dijon mustard, salt, and pepper. Once thickened, gradually stir in shredded cheese until smooth and creamy.
- Pour the cooked pasta into the cheese sauce, stirring well to coat every piece. Transfer into a greased baking dish.
- Sprinkle panko bread crumbs evenly over the top. Add cooked bacon bits or more cheese if desired.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden and crispy on top. Rest for 5 minutes before serving.
Notes
- Use freshly grated cheese for the best melt and flavor.
- Mix in spices like cayenne pepper or smoked paprika for an extra kick.
- Stir in a bit of cream cheese or sour cream for added creaminess.
- Experiment with cheeses like Gouda or Monterey Jack for different flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 75mg