Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground mustard
- 4 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Cook macaroni according to package directions. Drain and set aside.
- In a large saucepan or Dutch oven, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms.
- Gradually whisk in the warm milk, a little at a time, until smooth. Continue to cook, stirring frequently, until the sauce thickens.
- Stir in salt, pepper, and ground mustard.
- Remove from heat and gradually add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Pour the mac and cheese into a greased 9×13 inch baking dish.
- If desired, sprinkle with breadcrumbs.
- Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and the top is lightly golden.
- Let stand for 5-10 minutes before serving.
Notes
- For extra flavor, you can add a pinch of paprika or cayenne pepper to the cheese sauce.
- If you prefer a crispy topping, mix the breadcrumbs with a tablespoon of melted butter before sprinkling over the mac and cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 8g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg