Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Breadcrumbs and parsley for topping
Instructions
- Cook the macaroni according to package instructions, then drain and set aside.
- In a large saucepan, melt butter over medium heat. Add milk and Dijon mustard, stirring until combined.
- Gradually add shredded cheddar cheese, stirring until melted and smooth.
- Mix in cooked macaroni, salt, and pepper. Stir well to coat.
- Transfer the mixture to a baking dish, top with Parmesan cheese and breadcrumbs.
- Bake at 375°F (190°C) for 15 minutes until golden and bubbly.
- Garnish with fresh parsley before serving.
Notes
- This recipe is perfect for quick weeknight dinners or comforting weekend meals.
- You can add cooked bacon or vegetables for variation.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop and oven
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg