Homemade Macaroni and Cheese

 

Homemade Macaroni and Cheese

Ingredients:

• 1 lb (450g) elbow macaroni
• 1/4 cup (55g) unsalted butter
• 1/4 cup (30g) all-purpose flour
• 2 cups (480ml) milk
• 2 cups (200g) shredded sharp cheddar cheese
• 1 cup (100g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: Breadcrumbs for topping

Instructions:

1. Cook the macaroni: Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.

2. Make the cheese sauce: In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbly and golden brown, stirring constantly.

3. Add the milk: Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook for 3-4 minutes until the mixture thickens and coats the back of a spoon.

4. Add the cheese: Reduce the heat to low. Stir in the shredded cheddar, mozzarella, and grated Parmesan cheese until melted and smooth. Add the Dijon mustard and garlic powder, and season with salt and pepper to taste.

5. Combine with macaroni: Add the cooked macaroni to the cheese sauce and stir until evenly coated.

6. Optional: Add breadcrumbs: If desired, transfer the macaroni and cheese to a greased baking dish and sprinkle breadcrumbs over the top for a crunchy topping.

7. Bake (optional): If you added breadcrumbs, bake the macaroni and cheese in a preheated 375°F (190°C) oven for 20-25 minutes, or until bubbly and golden brown on top.

8. Serve: Serve the homemade macaroni and cheese hot as a comforting and delicious meal or side dish.