– 1 lb elbow macaroni – 4 tbsp butter – 1/4 cup all-purpose flour – 3 cups milk – 2 cups shredded sharp cheddar cheese – 1 cup shredded mozzarella cheese – 1/2 cup grated Parmesan cheese – 1/2 tsp garlic powder – Salt and pepper to taste – 1 cup breadcrumbs (optional, for topping) – Chopped fresh parsley for garnish (optional)
Cook the Pasta: Cook the elbow macaroni according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly.
Add Milk: Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook the sauce until it thickens and coats the back of a spoon, about 5-7 minutes.
Add Cheese: Remove the saucepan from heat. Stir in the shredded sharp cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese until melted and smooth. Season with garlic powder, salt, and pepper to taste.
Combine with Pasta: Add the cooked elbow macaroni to the cheese sauce, stirring until well coated.
Bake and Serve: Preheat your oven to 350°F (175°C). Bake the mac and cheese for 20-25 minutes until bubbly and golden brown on top. Garnish with chopped fresh parsley before serving if desired.
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