Description
A creamy and cheesy twist on classic mac and cheese, perfect for your Thanksgiving feast.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the macaroni according to package instructions until al dente; drain and set aside.
- In a large pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.
- Gradually whisk in the milk, stirring constantly until the mixture is thickened and bubbly.
- Remove from heat and stir in the cheddar, mozzarella, and Parmesan until melted.
- Add the cooked macaroni, Dijon mustard, garlic powder, onion powder, salt, and pepper; mix well.
- Transfer the mixture to a greased baking dish.
- Top with breadcrumbs and bake for 25-30 minutes or until golden and bubbly.
- Garnish with parsley if desired and serve warm.
Notes
For an extra creamy texture, consider adding more milk or a splash of cream when mixing in the cheeses. Feel free to spice it up with cayenne or paprika.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg