Ingredients
Scale
- 8 oz (about 2 cups) elbow macaroni or pasta of your choice
- 2 cups shredded sharp cheddar cheese
- 1 cup grated parmesan cheese
- 2 cups whole milk or heavy cream for extra creaminess
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Panko bread crumbs for topping (optional but recommended)
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly to create a smooth roux. Gradually stir in the milk or heavy cream, whisking frequently until the mixture thickens. Stir in Dijon mustard, salt, and pepper.
- Reduce heat to low and stir in the shredded cheddar cheese and parmesan cheese. Continue stirring until the cheese is completely melted and the sauce is creamy and rich.
- Pour the cheese sauce over the cooked pasta and stir well to coat evenly. Transfer the mixture into a greased baking dish.
- Sprinkle panko bread crumbs on top for a crispy crust. Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until bubbly and golden brown on top.
Notes
- For extra flavor, add cooked bacon or sautéed mushrooms before baking.
- Use different cheese varieties like gouda or mozzarella for variety.
- If making ahead, assemble and refrigerate, then bake longer to heat through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg