Ingredients
– 1 lb elbow macaroni
– 2 cups sharp cheddar cheese, shredded
– 1 cup mozzarella cheese, shredded
– 1 cup gouda cheese, shredded
– 1 cup cream cheese, softened
– 1 cup parmesan cheese, grated
– 4 cups whole milk
– 1/2 cup unsalted butter
– 1/2 cup all-purpose flour
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon mustard powder
– Salt and pepper, to taste
– 1 cup breadcrumbs for topping
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot for boiling pasta
– Colander for draining pasta
– Large saucepan for the cheese sauce
– Whisk and wooden spoon for mixing
– Baking dish (9×13 inches works well)
– Oven mitts for baking
Step-by-Step Instructions
First, let’s get that pasta cooking! In a large pot, boil salted water and add your elbow macaroni. Cook according to package instructions until al dente. This usually means cooking for about 7-8 minutes. Once it’s done, drain the macaroni and set it aside while we whip up the cheesy sauce. I love the smell of macaroni cooking; it really gets me in the mood for comfort food! (See the next page below to continue steps…)