Ingredients:

  • 8 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs (optional)
  • 2 tablespoons grated Parmesan cheese (optional)
  • 1 tablespoon olive oil (optional)

Instructions:

  1. Boil salted water in a large pot.
  2. Add macaroni and cook until al dente, about 8 minutes. Drain and set aside.
  3. In a medium saucepan, melt butter over medium heat.
  4. Whisk in flour and cook for 1-2 minutes until golden.
  5. Gradually whisk in whole milk, stirring constantly until thickened (about 5-7 minutes).
  6. Remove from heat, stir in cheddar cheese and Dijon mustard until melted. Season with salt and pepper.
  7. Add cooked macaroni to the cheese sauce and mix until well-coated.
  8. Preheat your oven to 350°F (175°C). Spread mac and cheese mixture evenly in a baking dish.
  9. In a small bowl, combine breadcrumbs, Parmesan cheese, and olive oil. Sprinkle over the mac and cheese.
  10. Bake in the preheated oven for 20 minutes until bubbling and golden brown.
  11. Let cool for a few minutes before serving. Enjoy!