Ingredients:

  • 8 oz elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 teaspoon Dijon mustard (optional)
  • Salt and black pepper, to taste
  • ½ teaspoon garlic powder (optional)
  • ½ cup breadcrumbs (optional)
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain and set aside.
  2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly. Gradually whisk in milk, stirring continuously to avoid lumps. Bring to a simmer until thickened, about 5 minutes. Stir in shredded cheese until melted and smooth. Season with Dijon mustard, garlic powder, salt, and pepper to taste.
  3. Fold cooked macaroni into the cheese sauce until well coated.
  4. If desired, mix breadcrumbs and grated Parmesan in a bowl.
  5. Preheat your oven to 350°F (175°C). Transfer pasta mixture to a greased baking dish. Sprinkle breadcrumb mixture on top. Bake for 15-20 minutes or until golden brown and bubbly.