A comforting dish that combines the heartiness of pasta with a rich, creamy cheese sauce, perfect for any table and occasion.
Ingredients
Scale:
8 oz (about 2 cups) of elbow macaroni or your choice of pasta
2 cups of shredded cheddar cheese
1 cup of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
2 cups of whole milk
1/4 cup of unsalted butter
1/4 cup of all-purpose flour
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
Salt and pepper to taste
1 cup of cooked chicken, shredded (optional)
1 cup of mixed vegetables (peas, carrots, or broccoli are great options)
1 cup of breadcrumbs (optional)
1/2 cup of additional cheese for topping (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large pot of salted boiling water, cook the pasta until al dente according to package instructions. Drain and set aside.
In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until the mixture turns golden.
Gradually pour in the milk while whisking to avoid lumps. Continue to cook until the mixture thickens and bubbles, about 3-5 minutes.
Remove from heat and stir in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Season with garlic powder, onion powder, salt, and pepper.
In a large mixing bowl, combine the cooked pasta, creamy cheese sauce, and any add-ins you desire. Stir well to coat all the pasta.
Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
If using, sprinkle breadcrumbs and additional cheese over the top for a crispy finish.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbling.
Allow the dish to cool for a few minutes before serving.
