Ingredients
Scale
- 1 lb elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp mustard powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually add the milk and cream to the roux, whisking continuously to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.
- Stir in the mustard powder, smoked paprika, salt, and pepper. Add the shredded cheddar, mozzarella, and Parmesan cheese, reserving 1/2 cup of cheddar for topping. Stir until the cheeses are melted and the sauce is smooth.
- Combine the cooked macaroni with the cheese sauce in the saucepan, ensuring the pasta is evenly coated.
- Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle the reserved cheddar cheese and breadcrumbs (if using) over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling. Let it cool for 5 minutes before serving.
- Prep Time: 15
- Cook Time: 25