Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 2 tablespoons butter
- 1/2 cup breadcrumbs
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook macaroni until al dente, then drain.
- In a saucepan, melt butter, then stir in milk, Dijon mustard, salt, and pepper, heating until warm.
- Add cheddar and Parmesan cheeses, stirring until melted and smooth.
- Combine cheese sauce with cooked pasta, mixing well.
- Transfer to a baking dish and top with breadcrumbs.
- Bake for 20-25 minutes until golden and crispy.
Notes
- For extra crunch, sprinkle additional breadcrumbs or crushed crackers before baking.
- You can add cooked bacon or sautéed vegetables for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking,Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg