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Ingredients
Scale
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups water
- 4 cups milk
- 1 pound elbow pasta, uncooked
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups sharp white cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- ¼ cup mozzarella cheese, shredded
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- ½ tablespoon olive oil
Instructions
- Melt butter in a large pot over medium heat, then add flour and cook for one minute.
- Pour in water and whisk until smooth, then add milk, whisking to combine.
- Add uncooked pasta, garlic powder, ground mustard, salt, and black pepper, bringing to a boil before lowering heat and cooking for 9-10 minutes.
- Remove from heat and stir in cheddar, Parmesan, and mozzarella until melted and creamy.
- For optional topping, mix panko breadcrumbs, garlic powder, and paprika in a bowl. Cook in olive oil until golden brown.
- Serve mac and cheese warm, topping with panko, if desired.
Notes
Use freshly grated cheese for better melting.
Adjust seasoning to personal taste.
Avoid overcooking the pasta to maintain al dente texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 500
- Sugar: 6
- Sodium: 800
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 2
- Protein: 18
- Cholesterol: 60