Ingredients:
8 oz elbow macaroni (about 2 cups)
2 cups whole milk (preferably at room temperature)
1 ½ cups shredded sharp cheddar cheese (plus extra for topping)
1 cup shredded mozzarella cheese
2 tbsp unsalted butter
2 tbsp all-purpose flour
½ tsp salt
½ tsp black pepper
¼ tsp garlic powder (optional)
¼ tsp onion powder (optional)
1 tbsp Dijon mustard (optional, but adds depth)
¼ tsp smoked paprika or regular paprika (for a little smoky flavor)
Bread crumbs (for topping, optional, but highly recommended for crunch)
Instructions:
1. Cook the Macaroni:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, about 7-8 minutes, until al dente. Drain the pasta and set aside.
2. Make the Cheese Sauce:
In a separate large pot or deep skillet, melt the butter over medium heat.
Once melted, whisk in the flour and cook for 1-2 minutes to form a roux (it should be smooth and bubbly, but not browned).
Gradually whisk in the milk, a little at a time, to avoid lumps. Continue whisking until the sauce thickens, about 5-7 minutes. You want it to be thick enough to coat the back of a spoon.
3. Add Cheese:
Lower the heat and stir in the shredded cheddar and mozzarella cheeses until completely melted and smooth.
Add the salt, pepper, garlic powder, onion powder, mustard, and paprika. Stir to combine.
4. Combine Pasta and Sauce:
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated. Taste and adjust seasoning if necessary.
5. Optional (For Baked Mac and Cheese):
Preheat your oven to 350°F (175°C).
Pour the cheesy mac mixture into a greased 9x13 baking dish.
In a small bowl, mix some breadcrumbs with a bit of melted butter (about 1 tbsp). Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
Bake for 20-25 minutes, until the top is golden and bubbly. You can broil for an additional 2-3 minutes for a crispy top.
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