Ingredients
– 8 ounces elbow macaroni
– 4 tablespoons unsalted butter
– ¼ cup all-purpose flour
– 4 cups whole milk
– 3 cups shredded cheddar cheese
– 1 cup shredded mozzarella cheese
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon paprika
– Salt and pepper to taste
– ½ cup breadcrumbs (optional for topping)
Equipment Needed
– Large pot for boiling pasta
– 9×13-inch baking dish
– Saucepan for cheese sauce
– Whisk
– Measuring cups and spoons
– Mixing spoon
– Oven mitts
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). Begin by cooking the elbow macaroni in a large pot of salted boiling water until it’s just al dente. This usually takes around 6 to 8 minutes, but be sure to check the package instructions. While the pasta is cooking, I can smell the delightful aroma wafting through my kitchen, which only heightens the anticipation. Once the pasta is done, drain it and set it aside. Now, let’s make that creamy cheese sauce! (See the next page below to continue steps…)