Ingredients
Scale
- 8 ounces of elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup bread crumbs
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C). Cook macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour until smooth and cook for 1 minute.
- Gradually whisk in milk, Dijon mustard, salt, and pepper. Cook until thickened, about 3-4 minutes.
- Remove from heat, stir in shredded cheeses until melted and smooth.
- Combine cheese sauce with cooked pasta. Transfer to a greased baking dish.
- Mix bread crumbs with olive oil, sprinkle over the top of the pasta.
- Bake uncovered for 20-25 minutes until golden and bubbly.
Notes
- Use sharp cheddar for richer flavor.
- You can add cooked bacon or sautéed vegetables for variation.
- Serve hot, garnished with extra cheese or parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, stove-top sauce
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 622mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg