Ingredients
– 2 cups elbow macaroni
– 4 cups shredded sharp cheddar cheese
– 1 cup shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 3 tablespoons butter
– 3 tablespoons all-purpose flour
– 3 cups milk
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1 cup breadcrumbs (for topping)
– 2 tablespoons melted butter (for topping)
Equipment Needed
– Large pot
– Colander
– 3-quart baking dish
– Medium saucepan
– Whisk
– Mixing spoon
Step-by-Step Instructions
First, I start by cooking the macaroni. In a large pot, bring salted water to a boil, then add the elbow macaroni. I boil it for about 7-8 minutes until it’s al dente, as it will continue cooking in the oven. Once it’s done, I drain it in a colander and set it aside. Meanwhile, in a medium saucepan over medium heat, I melt the butter, then whisk in the flour until it’s a smooth paste. This is the start of the cheese sauce that will make this dish so delicious! (See the next page below to continue steps…)