Ingredients:

  • 8 oz (225 g) Creamette elbow macaroni
  • Salt (for boiling water)
  • 4 tbsp (60 g) unsalted butter
  • ¼ cup (30 g) all-purpose flour
  • 2 cups (480 ml) whole milk, warmed
  • 2 cups (200 g) shredded sharp cheddar cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • 1 tsp (5 g) Dijon mustard
  • ½ tsp (3 g) garlic powder
  • ½ tsp (3 g) onion powder
  • Salt and pepper to taste
  • ½ cup (50 g) breadcrumbs (optional)
  • 2 tbsp (30 g) grated Parmesan cheese (optional)
  • 1 tbsp (15 g) olive oil or melted butter (optional)

Instructions:

  1. Boil salted water in a large pot.
  2. Add Creamette macaroni and cook until al dente. Drain and set aside.
  3. In a medium saucepan, melt unsalted butter over medium heat.
  4. Whisk in flour and cook for 1-2 minutes until bubbling.
  5. Gradually add warmed milk while whisking until smooth. Cook until thickened (about 5-7 minutes).
  6. Stir in cheddar and mozzarella cheese until melted.
  7. Mix in Dijon mustard, garlic powder, onion powder, and season with salt and pepper.
  8. Fold cooked macaroni into the cheese sauce until evenly coated.
  9. Preheat oven to 350°F (175°C).
  10. Pour mac and cheese into a baking dish.
  11. Mix breadcrumbs with Parmesan cheese and olive oil; sprinkle over top.
  12. Bake for 20-25 minutes until golden and bubbly.
  13. Allow to cool slightly before serving.