Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup mozzarella cheese, shredded
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup bread crumbs
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C). Cook macaroni until al dente, drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually add milk, whisking to avoid lumps. Cook until thickened, about 3-5 minutes.
- Stir in Dijon mustard, black pepper, paprika, and cheeses until melted and smooth.
- Combine cheese sauce with cooked pasta. Pour into a greased baking dish.
- Mix bread crumbs with olive oil and sprinkle over the top of the casserole.
- Bake for 20-25 minutes until bubbly and golden.
Notes
- You can add cooked bacon or sautéed vegetables for extra flavor.
- Use different cheese combinations for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 430 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg