Ingredients:

  • 8 oz elbow macaroni
  • 1 tsp salt (for pasta water)
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese (optional)

Instructions:

  1. Boil water in a large pot, add salt, and cook pasta until al dente (about 6-8 minutes). Drain and set aside.
  2. In a saucepan, melt butter over medium heat. Whisk in flour to form a roux; cook for about 2 minutes until lightly golden.
  3. Gradually whisk in milk until smooth. Cook until the mixture thickens, stirring frequently (about 5-7 minutes).
  4. Stir in cheddar and mozzarella cheese until melted and smooth. Season with garlic powder, onion powder, salt, and pepper.
  5. In a mixing bowl, combine cooked pasta with cheese sauce, mixing until evenly coated.
  6. In a small bowl, mix breadcrumbs with melted butter and Parmesan (if using).
  7. Spread the mac and cheese mixture in a baking dish, evenly sprinkle the breadcrumb mixture on top.
  8. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until golden brown.
  9. Let cool slightly before serving to allow the dish to set.