Ingredients
Scale
- 3 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 cloves garlic, minced
Instructions
- Cook macaroni according to package instructions; drain and set aside.
- In a saucepan, melt butter over medium heat. Add flour and whisk to form a roux; cook for 1 minute.
- Gradually whisk in milk, Dijon mustard, salt, and pepper. Cook until the sauce thickens.
- Reduce heat and stir in cheeses until melted and smooth.
- Combine cheese sauce with cooked macaroni.
- Preheat oven to 375°F (190°C).
- In a small skillet, heat olive oil and sauté garlic until fragrant. Toss with panko breadcrumbs.
- Pour mac and cheese into a baking dish. Top with prepared breadcrumbs.
- Bake for 20-25 minutes until golden brown and bubbly.
Notes
- You can add cooked bacon or sautéed mushrooms for extra flavor.
- Use a mix of cheeses for a more complex taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg