Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
- Cook macaroni in salted boiling water 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 and heavy cream, whisking constantly until smooth and thickened.
- Stir in Dijon mustard, garlic powder, salt, and pepper.
- Add shredded cheddar and Parmesan cheeses, stirring until melted and creamy.
- Combine cheese sauce with cooked pasta and transfer to a baking dish.
- Mix panko breadcrumbs with olive oil and sprinkle evenly over the casserole.
- Bake at 375°F (190°C) for 20-25 minutes until golden brown and bubbly.
Notes
- Use fresh shredded cheese for better meltability.
- Feel free to add cooked bacon or sautéed vegetables for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking/Layering
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg