Ingredients
Scale
- 1 lb elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups whole milk
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Cook the macaroni according to package instructions until al dente, then drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and continue whisking until the mixture thickens, about 3-5 minutes.
- Add Dijon mustard, black pepper, and smoked paprika; stir well.
- Reduce heat to low and stir in shredded cheddar and Parmesan cheeses until melted and smooth.
- Combine cooked pasta with cheese sauce until evenly coated.
- Optional: Transfer to a baking dish, top with extra cheese, and bake at 375°F for 15 minutes for a crispy topping.
Notes
- For a spicier version, add jalapeños or hot sauce.
- Use a mix of cheeses like mozzarella or Monterey Jack for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop and optional oven-baking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 cup
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 75mg