Creamy Baked Mac and Cheese Delightful and Easy Recipe

Ingredients

• 8 oz elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 teaspoon Dijon mustard
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon freshly ground black pepper
• 0.25 teaspoon cayenne pepper (optional)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 0.5 cup breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 0 none Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with butter or cooking spray.
2. In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until bubbly and slightly golden. Gradually whisk in the milk, ensuring no lumps remain.
4. Stir in the Dijon mustard, garlic powder, onion powder, black pepper, and cayenne pepper. Continue cooking, stirring occasionally, until the sauce thickens and comes to a gentle simmer (about 3-5 minutes).
5. Remove the pot from heat and stir in the shredded cheddar and mozzarella cheeses until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well combined.
7. Transfer the mac and cheese mixture to the greased baking dish. In a small bowl, combine the breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the mac and cheese.
8. Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and crispy.
9. Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.