Ingredients
Scale
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup grated sharp cheddar cheese
- 1 cup grated Gruyère cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in the milk, and bring to a simmer, stirring until thickened.
- Remove from heat and stir in all the cheeses, garlic powder, black pepper, and cayenne pepper until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Transfer the mixture to a greased baking dish and sprinkle breadcrumbs on top.
- Bake in the preheated oven for 25-30 minutes or until golden and bubbly. Serve hot.
Notes
- Add more cheese on top for an extra cheesy crust.
- Feel free to mix and match cheeses according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg