Ingredients
Scale
- 2 cups elbow macaroni
- 3 cups sharp cheddar cheese (grated)
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon mustard powder
Instructions
- Preheat oven to 350°F (175°C). Boil salted water in a large pot. Cook elbow macaroni until al dente (6-8 minutes). Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour until golden brown (about 2 minutes). Gradually whisk in milk until smooth.
- Stir in garlic powder, mustard powder, salt, and pepper. Mix in 2 cups of cheddar until melted and creamy.
- Combine cooked macaroni with the cheese sauce until well-coated. Pour into a greased 9×13-inch baking dish.
- Top with remaining cheddar and panko breadcrumbs. Bake for 25-30 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 560
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg