Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Bread crumbs for topping (optional)
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in flour until smooth, then gradually add milk while stirring until thickened.
- Stir in cheddar and Parmesan until melted and smooth. Season with salt and pepper.
- Mix cooked macaroni into the cheese sauce until fully coated.
- Transfer to a greased baking dish and sprinkle with breadcrumbs if desired. Bake at 350°F (175°C) for about 20 minutes or until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 500
- Sugar: 8g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 60mg