Ingredients:

  • 8 ounces elbow macaroni
  • 1 tablespoon salt (for pasta water)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon Dijon mustard (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 1/2 cup breadcrumbs (optional)
  • 2 tablespoons melted butter (for breadcrumbs)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, bring salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
  3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden.
  4. Gradually add milk, whisking continuously until it thickens (about 5-7 minutes). Remove from heat and stir in shredded cheddar cheese until melted. Add mustard, garlic powder, onion powder, salt, and pepper.
  5. In a large mixing bowl, combine the cooked macaroni and cheese sauce, stirring until evenly coated.
  6. Pour macaroni and cheese mixture into a greased baking dish.
  7. If using, mix breadcrumbs with melted butter and sprinkle over the mac and cheese.
  8. Bake in the preheated oven for 20-25 minutes or until bubbly and golden on top.
  9. Allow to cool slightly, then serve warm.