Ultra Creamy Homemade Mac and Cheese

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 2 teaspoons Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup plain breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a vigorous boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
2. In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Sprinkle in the flour and whisk continuously for about 1-2 minutes until the mixture is golden and bubbly.
3. Gradually add the whole milk to the roux while whisking to prevent lumps. Continue cooking, stirring frequently, until the mixture thickens and starts to bubble, about 5-7 minutes.
4. Stir in the Dijon mustard, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well and adjust seasoning if needed.
5. Remove from heat and stir in the sharp cheddar and Monterey Jack cheese until fully melted and smooth.
6. Gently fold the cooked macaroni into the cheese sauce until each piece is well coated.
7. Optional: Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese into a greased 9x13 inch baking dish, spreading it evenly.
8. In a small bowl, combine the breadcrumbs, melted butter, and grated Parmesan cheese. Mix until the breadcrumbs are evenly coated.
9. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
10. If baking, place the dish in the preheated oven and bake for 25-30 minutes or until the topping is golden brown and crispy.
11. Remove from the oven and let it cool for a few minutes before serving.

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