Description
A comforting and creamy pasta dish featuring a rich blend of sharp cheddar, mozzarella, and Parmesan cheeses, baked to golden perfection. This classic recipe is perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 16 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
- Slowly whisk in the milk, ensuring no lumps form. Continue cooking and stirring until the mixture thickens (about 5 minutes).
- Stir in garlic powder, onion powder, paprika, salt, and pepper.
- Add the cheddar, mozzarella, and Parmesan cheeses, stirring until melted and the sauce is creamy.
- Combine the cooked macaroni with the cheese sauce, stirring to coat the pasta evenly.
- Pour the mixture into the prepared baking dish.
- (Optional) Sprinkle breadcrumbs over the top for added crunch.
- Bake for 25-30 minutes, or until the top is golden and bubbly.
Notes
- For a spicier version, add crushed red pepper flakes or jalapeños.
- You can mix in vegetables like broccoli or spinach for extra nutrition.
- This dish can be made ahead and refrigerated before baking.
- Prep Time: 15 mins
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg