Ingredients
Scale
- For the Mac and Cheese:
- 8 oz elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Optional Toppings:
- Crumbled bacon
- Chopped fresh parsley
- Extra shredded cheese
Instructions
- Cook the Pasta:
- In a large pot, bring water to a boil and cook the macaroni according to the package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce:
- In the same pot, melt the butter over medium heat.
- Add the flour and cook, stirring constantly, for about 1 minute to form a roux.
- Gradually whisk in the milk, continuing to stir until the mixture is smooth and starts to thicken, about 2-3 minutes.
- Reduce heat to low and stir in the cheddar and mozzarella cheeses until melted and smooth.
- Add the Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir well to combine.
- Combine Pasta and Sauce:
- Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated and heated through.
- Serve:
- Spoon the mac and cheese into bowls and top with optional toppings if desired. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 400kcal
- Fat: 22g
- Carbohydrates: 40g
- Protein: 16g