Ingredients:
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 1 tablespoon butter, melted (optional, for topping)
Directions:
- Preheat your oven to 350°F (175°C). Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly.
- Gradually whisk in the milk, and cook until the mixture thickens and bubbles. Add garlic powder, onion powder, salt, and pepper.
- Remove from heat and stir in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth.
- Combine the cooked macaroni with the cheese sauce, mixing until well coated.
- Transfer the mixture to a greased baking dish. If desired, mix breadcrumbs with melted butter and sprinkle on top for added crunch.
- Bake for 25-30 minutes, until bubbly and golden brown on top.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 400 kcal per serving | Servings: 6 servings
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