Instructions
1. Preheat Oven
-
Preheat your oven to 350°F (175°C).
-
Lightly grease a 9×13-inch baking dish.
2. Cook the Pasta
-
Boil pasta in heavily salted water until just al dente (about 1 minute less than package instructions).
-
Drain and set aside. Don’t overcook — it will bake more later.
3. Make the Roux
-
In a large saucepan, melt butter over medium heat.
-
Whisk in the flour and cook for 1–2 minutes, until it bubbles and smells slightly nutty (this is the roux).
-
Slowly whisk in warm milk and cream. Continue whisking until smooth and thickened, about 5–7 minutes.
4. Add the Cheese
-
Remove from heat. Stir in all the shredded cheeses, garlic powder, and mustard powder until melted and smooth.
-
Season with salt and pepper to taste.
5. Combine with Pasta
-
Add the drained pasta into the cheese sauce. Stir gently to combine.
-
Pour into prepared baking dish and smooth the top.
6. Add Toppings
-
Sprinkle remaining shredded cheese over the top.
-
For crunch: mix breadcrumbs with a little melted butter and sprinkle evenly.
7. Bake
-
Bake uncovered for 20–25 minutes, or until the top is golden brown and bubbly.
-
Optional: Broil the last 1–2 minutes for a crispier top — just watch closely.
8. Cool Slightly & Serve
-
Let rest for 5 minutes before serving so it sets slightly.
Tips & Variations
-
Use block cheese and shred it yourself — pre-shredded cheese often contains anti-caking agents that affect meltability.
-
Add a pinch of nutmeg for warmth, or a dash of hot sauce for depth.
-
Want ultra-creamy mac? Increase the milk and add 2 oz cream cheese.
-
For soul food style: Try layering cooked pasta and cheese sauce in 2–3 layers before baking.
Serving Suggestions
-
Serve with fried chicken, BBQ ribs, or roasted vegetables.
-
Great for holidays, potlucks, or weeknight comfort food.
Let me know if you’d like a stovetop version, slow cooker, or extra-spicy twist!
