Ingredients
Scale
- 12 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup bread crumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add flour and whisk to form a roux. Cook for 1 minute.
- Gradually whisk in milk and heavy cream, stirring constantly until the sauce thickens.
- Add Dijon mustard, garlic powder, paprika, salt, and pepper. Stir well.
- Remove from heat and stir in cheddar and Parmesan cheeses until melted and smooth.
- Combine the cooked pasta with the cheese sauce, mixing well.
- Transfer the mixture to a greased baking dish. Top with bread crumbs and a sprinkle of cheese.
- Bake at 375°F (190°C) for 20-25 minutes until golden and bubbly. Garnish with parsley before serving.
Notes
- For extra flavor, add cooked bacon or sautéed onions.
- Use full-fat cheese for a creamier texture.
- Can be prepared a day ahead and baked before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 cup
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg