Ingredients:
12 oz elbow macaroni
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
½ cup breadcrumbs
1 tablespoon butter, melted (for topping)
Directions:
Preheat the oven to 350°F (175°C).
Cook the elbow macaroni according to package directions. Drain and set aside.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Stir in flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the milk, making sure to eliminate lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
Add garlic powder, onion powder, salt, and pepper to taste. Stir in cheddar, mozzarella, and Parmesan cheeses until melted and creamy.
Combine the cooked macaroni with the cheese sauce, stirring until well coated.
Transfer the mac and cheese to a greased baking dish.
Mix breadcrumbs with melted butter and sprinkle on top of the mac and cheese.
Bake for 20-25 minutes, until the top is golden and crispy.
Let cool slightly and serve hot!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 450 kcal per serving
