Ingredients
Scale
- 1 pound elbow macaroni
- 3 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 cup bread crumbs
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook pasta according to package instructions, drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually add milk, whisking constantly until smooth and thickened. Stir in Dijon mustard, salt, and pepper.
- Remove from heat and mix in cheddar and Parmesan cheeses until melted and creamy.
- Combine cheese sauce with cooked pasta, transfer to a greased baking dish.
- In a small bowl, toss bread crumbs with olive oil and sprinkle evenly over the pasta.
- Bake for 20-25 minutes until golden and bubbly. Serve hot.
Notes
- You can add cooked bacon or sautéed vegetables for extra flavor.
- For a gluten-free version, use almond flour or gluten-free bread crumbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg