Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 tsp mustard powder
- Salt and pepper to taste
Instructions
- Boil the pasta in salted water until al dente, then drain.
- In a saucepan, melt butter over medium heat. Stir in flour to create a roux.
- Gradually whisk in milk until thickened.
- Lower heat and stir in cheddar and Parmesan until melted.
- Combine pasta with the cheese sauce in a large bowl.
- For crispy edges, transfer to a greased baking dish and bake at 350°F (175°C) for 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 570
- Sugar: 7g
- Sodium: 830mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg