Ingredients
For the Pasta:
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1 lb elbow macaroni (or any short pasta)
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Salt, for boiling water
For the Cheese Sauce:
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1/4 cup (1/2 stick) unsalted butter
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1/4 cup all-purpose flour
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3 cups whole milk, warmed
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1 cup heavy cream
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2 1/2 cups shredded sharp cheddar cheese
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1 cup shredded mozzarella (or Monterey Jack for meltiness)
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp mustard powder (optional but adds depth)
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Salt & pepper, to taste
For the Topping:
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3/4 cup panko breadcrumbs
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2 tbsp butter, melted
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1/4 cup grated Parmesan cheese (optional)
Instructions
1. Preheat & Cook Pasta:
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Preheat oven to 375°F (190°C).
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Cook macaroni in salted boiling water until al dente. Drain and set aside.
2. Make the Roux:
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In a large saucepan, melt 1/4 cup butter over medium heat.
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Whisk in the flour and cook for 1–2 minutes to eliminate the raw flour taste.
3. Make the Cheese Sauce:
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Gradually whisk in the warm milk and cream, stirring constantly until thickened (about 5–7 minutes).
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Stir in garlic powder, onion powder, mustard powder, salt, and pepper.
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Remove from heat and stir in cheddar and mozzarella until melted and smooth.
4. Combine Pasta & Sauce:
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Add cooked pasta to the cheese sauce and stir until fully coated.
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Pour mixture into a greased 9×13 baking dish.
5. Add Topping:
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In a small bowl, mix panko, melted butter, and Parmesan.
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Sprinkle evenly over the macaroni.
6. Bake:
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Bake uncovered for 20–25 minutes, or until bubbly and golden brown on top.