Ingredients
Scale
- 8 oz elbow macaroni (about 2 cups)
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups milk
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 large eggs
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 teaspoon paprika (for color)
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Cook the Macaroni:
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce:
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 1-2 minutes to form a roux.
- Gradually whisk in the milk and heavy cream, continuing to stir until the mixture is smooth and begins to thicken, about 4-5 minutes.
- Remove from heat and stir in the cheddar, mozzarella, and Parmesan cheeses until melted and well combined.
- Beat the eggs in a small bowl, then temper them by slowly adding a few spoonfuls of the hot cheese sauce to the eggs, stirring constantly. Stir the tempered eggs back into the cheese sauce.
- Season the sauce with Dijon mustard, garlic powder, onion powder, salt, pepper, and paprika.
- Combine and Bake:
- Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Transfer the macaroni and cheese mixture to a greased 9×13-inch baking dish.
- If using, sprinkle breadcrumbs evenly over the top for a crispy topping.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
- Serve:
- Allow the mac and cheese to cool for a few minutes before serving. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 550 kcal
- Fat: 30
- Carbohydrates: 45g
- Protein: 22g