Ingredients
- 8 ounces elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1/2 cup blue cheese, crumbled
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup bread crumbs (for topping)
- 1/4 cup grated Parmesan cheese (for topping)
Equipment Needed
- Large pot (for boiling pasta)
- Colander (for draining pasta)
- Medium saucepan (for making cheese sauce)
- Whisk (for mixing sauce)
- Baking dish (for oven)
- Wooden spoon (for stirring)
Step-by-Step Instructions
First, start by cooking your macaroni according to the package directions until it’s al dente. Make sure to salt your water generously; it really enhances the pasta’s flavor! Once it’s cooked, drain it in a colander and set it aside. Now, it’s time to create your dreamy cheese sauce. In a medium saucepan, melt the butter over medium heat, then whisk in the flour to form a roux. Gradually add the milk while whisking, and keep stirring until the mixture thickens up. It should coat the back of a spoon. (See the next page below to continue steps…)