A comforting and classic dish featuring elbow macaroni coated in a rich, creamy cheese sauce and topped with a crispy breadcrumb topping.
Ingredients
Scale:
1 pound elbow macaroni
4 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
2 cups sharp cheddar cheese, grated
1 cup gouda cheese, grated
1 teaspoon mustard powder
Salt and pepper to taste
1/2 cup breadcrumbs
1/4 cup parmesan cheese, grated
2 tablespoons melted butter
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside.
In the same pot, melt 4 tablespoons of butter over medium heat. Sprinkle in the flour, stirring continuously for about 1 minute until the mixture is smooth and bubbles slightly.
Gradually whisk in the milk. Continue to whisk until the mixture thickens, about 5 minutes.
Reduce the heat and gradually add in the grated sharp cheddar and gouda cheese, stirring until melted and smooth. Add mustard powder, salt, and pepper to taste.
Combine the cooked macaroni with the cheese sauce, stirring until the pasta is well coated.
Transfer the macaroni and cheese into a greased baking dish. Spread evenly.
In a small bowl, mix breadcrumbs with parmesan and melted butter. Sprinkle evenly over macaroni.
Bake for 25-30 minutes, or until the top is golden brown and crispy.
