Description
A deliciously creamy and cheesy macaroni dish that’s perfect for any occasion!
Ingredients
Scale
- 1 lb elbow macaroni
- ½ cup butter (plus extra for buttering the dish)
- ½ cup all-purpose flour
- 1½ tsp salt
- ½ tsp ground mustard
- ¼ tsp ground black pepper
- 4 cups whole milk
- 4 cups shredded sharp cheddar cheese (divided)
- 1½ cups shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
Instructions
- Cook the Pasta: Start by boiling a large pot of salted water. Add the elbow macaroni and cook until just al dente—about 1 minute less than the package directions. Drain and set aside.
- Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour, salt, mustard, and pepper. Cook, stirring constantly, for about 2 minutes to create a smooth roux. Slowly add in the milk, whisking the whole time to prevent lumps. Cook until thickened—this will take about 5–7 minutes.
- Add the Cheese: Reduce the heat to low and stir in 3 cups of cheddar, all of the mozzarella, and the Parmesan. Stir until the cheese has melted and the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring until every noodle is coated with that rich, velvety goodness.
- Bake to Perfection: Preheat your oven to 375°F. Butter a 9×13-inch baking dish. Pour in the mac and cheese mixture, spreading it out evenly. Top with the remaining 1 cup of cheddar cheese.
- Bake Until Golden and Bubbly: Bake uncovered for 25–30 minutes, or until the top is golden brown and the edges are bubbling. Let it sit for 5 minutes before serving.
Notes
- For extra flavor, add some spices or herbs according to your taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg