Ingredients
– 1 pound elbow macaroni
– 4 tablespoons unsalted butter
– 4 tablespoons all-purpose flour
– 4 cups milk (whole milk recommended)
– 3 cups shredded sharp cheddar cheese
– 1 cup shredded mozzarella cheese
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and black pepper to taste
– 1 cup breadcrumbs (optional, for topping)
– 2 tablespoons melted butter (for topping)
Equipment Needed
– Large pot
– Colander
– Whisk
– 9×13 inch baking dish
– Cheese grater (if shredding cheese)
– Oven mitts
– Measuring cups and spoons
Step-by-Step Instructions
First things first, let’s cook the macaroni. Fill a large pot with water, add a generous sprinkle of salt (like I always say, it should taste like the sea), and bring it to a boil. Once boiling, toss in your elbow macaroni and cook until just al dente. You want that perfect bite since the pasta will continue cooking in the oven. When done, drain it in a colander and set aside. The aroma of pasta boiling fills my kitchen with nostalgia! (See the next page below to continue steps…)