Ingredients:

  • 1 lb (450 g) elbow macaroni
  • Salt (for pasta water)
  • 4 tablespoons (56 g) unsalted butter
  • ¼ cup (30 g) all-purpose flour
  • 4 cups (960 ml) whole milk
  • 2 cups (240 g) sharp cheddar cheese, shredded
  • 1 cup (120 g) mozzarella cheese, shredded
  • 1 teaspoon Dijon mustard (optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper, to taste
  • 1 cup (100 g) breadcrumbs
  • 2 tablespoons (28 g) unsalted butter, melted
  • ½ cup (50 g) grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add macaroni and cook until al dente. Drain and set aside.
  3. In a medium saucepan, melt 4 tablespoons of butter over medium heat.
  4. Whisk in the flour to create a roux and cook for 1-2 minutes.
  5. Gradually pour in the milk while whisking continuously to avoid lumps.
  6. Cook until the mixture thickens and bubbles.
  7. Stir in cheddar and mozzarella until melted and smooth.
  8. Add Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix well.
  9. Add drained macaroni to the cheese sauce, stirring until well coated.
  10. In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
  11. Preheat the oven to 350°F (175°C).
  12. Pour mac and cheese into the baking dish and spread evenly.
  13. Top with breadcrumb mixture.
  14. Bake for 20-25 minutes, or until bubbly and golden brown on top.