Ingredients
Scale
- 16 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups whole milk
- 1/2 cup butter
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup breadcrumbs
- 2 tbsp olive oil
Instructions
- Cook macaroni in boiling salted water until al dente, drain and set aside.
- In a saucepan, melt butter, stir in flour, and cook for 1 minute.
- Gradually whisk in milk, add Dijon mustard, salt, and pepper, cook until thickened.
- Stir in cheddar and Parmesan cheeses until smooth.
- Combine cheese sauce with cooked pasta, pour into a greased baking dish.
- Mix breadcrumbs with olive oil and sprinkle over the top.
- Bake at 375°F (190°C) for 20-25 minutes until golden and bubbly.
Notes
- For extra flavor, add cooked bacon or sautéed onions.
- Use a mix of cheeses for richer taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg