Ingredients
– 8 ounces elbow macaroni
– 2 cups sharp cheddar cheese, shredded
– 1 cup mozzarella cheese, shredded
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups milk
– 1 teaspoon mustard powder
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1/2 cup breadcrumbs (optional)
Equipment Needed
– Large pot for boiling pasta
– Colander for draining
– Medium saucepan for making the cheese sauce
– Whisk
– Wooden spoon
– Baking dish (if baking)
– Oven (optional)
Step-by-Step Instructions
To start, I begin by boiling a large pot of salted water for the macaroni. I add the 8 ounces of elbow macaroni, and cook it according to the package directions, usually about 7 to 8 minutes until al dente. There’s nothing quite like the sound of pasta cooking in bubbling water! Once it’s done, I drain it in a colander and set it aside. I love the feel of the warm pasta as I toss it gently with a drizzle of olive oil to prevent it from sticking. (See the next page below to continue steps…)