Ingredients:
2 cups of elbow macaroni
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups of milk
1 cup of cheddar cheese, grated
1 cup of mozzarella cheese, grated
1/2 cup of Parmesan cheese, grated
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
Optional: 1/2 cup breadcrumbs for topping
Instructions:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Boil the macaroni al dente according to the directions on the package. Once cooked, drain the pasta.
In a saucepan, melt the butter over medium heat. Sprinkle in the flour and stir for about 1-2 minutes to create a roux.
Slowly add the milk to the roux, whisking continuously until the sauce thickens and becomes smooth.
Fold in the cheddar, mozzarella, and Parmesan cheeses until the mixture is creamy and the cheeses have melted. Season with salt, pepper, paprika, garlic powder, and onion powder.
Mix the cheese sauce with the drained macaroni until evenly coated.
Transfer the macaroni and cheese into the greased baking dish. If desired, sprinkle breadcrumbs on top for added crunch.
Bake in the oven for 25-30 minutes until the dish is bubbly and golden brown on top.
Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6