Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cups whole milk
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup breadcrumbs
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Cook the macaroni until al dente, drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually add milk, whisking until smooth. Cook until thickened, about 5 minutes.
- Stir in cheddar, Parmesan, Dijon mustard, salt, and pepper. Mix until cheese melts.
- Combine cheese sauce with cooked pasta. Transfer to a greased baking dish.
- In a small bowl, toss breadcrumbs with olive oil. Sprinkle over pasta.
- Bake for 20-25 minutes until golden and bubbly.
Notes
- Use freshly grated cheese for the best flavor.
- Feel free to add cooked bacon or chopped herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 75mg