Ingredients
– 2 cups macaroni pasta
– 1 cup sharp cheddar cheese, shredded
– 1 cup mozzarella cheese, shredded
– ½ cup Parmesan cheese, grated
– 2 cups milk
– 3 tablespoons butter
– 3 tablespoons all-purpose flour
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– Optional: breadcrumbs for topping
Equipment Needed
– Large pot for boiling pasta
– Medium saucepan for the cheese sauce
– Whisk or spatula
– Baking dish (if baking)
– Measuring cups and spoons
– Grater (for cheeses)
Step-by-Step Instructions
First things first, you’ll want to boil a large pot of salted water and cook your macaroni until it’s al dente. I usually follow the package instructions, but I always take a minute or two off the cooking time since it will continue cooking in the oven later. Drain and set the pasta aside. While that’s happening, I prepare my cheese sauce. In a medium saucepan, melt the butter over medium heat, then whisk in the flour to create a roux. You’ll want to cook this for about a minute until it’s bubbly, but not browned. Next, slowly whisk in the milk, continuing to stir until the mixture thickens. Add the garlic powder, onion powder, and a sprinkle of salt and pepper to the sauce. It should smell heavenly! (See the next page below to continue steps…)