Ingredients:

  • 2 cups elbow macaroni (about 200g)
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons all-purpose flour (15g)
  • 2 cups whole milk (480ml)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese (about 225g)
  • 1 cup shredded mozzarella cheese (about 100g)
  • 1/2 cup breadcrumbs (about 50g)
  • 1 tablespoon olive oil (15ml)
  • 1/4 teaspoon paprika (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Boil salted water in a large pot, add elbow macaroni, and cook until al dente, about 6-8 minutes. Drain and set aside.
  3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly (roux). Gradually whisk in milk, stirring constantly until thickened, about 5 minutes. Stir in Dijon mustard, garlic powder, salt, and pepper. Remove from heat and mix in cheddar and mozzarella until melted and smooth.
  4. In a large mixing bowl, combine cooked macaroni and cheese sauce; stir to coat well.
  5. In a small bowl, combine breadcrumbs, olive oil, and paprika; mix until breadcrumbs are coated.
  6. Pour macaroni mixture into a greased baking dish. Evenly sprinkle breadcrumb mixture on top. Bake for 25-30 minutes until golden and bubbly.
  7. Remove from oven, let cool for 5 minutes, and enjoy!