Description
A timeless comfort food made with elbow macaroni, a rich blend of cheeses, and a creamy béchamel sauce, topped with crispy breadcrumbs.
Ingredients
- 8 oz elbow macaroni or small shell pasta
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup breadcrumbs (plain or panko)
- Optional: garlic powder and paprika for breadcrumb topping
Instructions
- Preheat oven to 350°F (175°C).
- Boil salted water and cook the elbow macaroni until al dente. Drain and set aside.
- Melt butter in a saucepan over medium heat and whisk in flour to create a roux. Cook for a few minutes.
- Slowly add warm milk to the roux while whisking, simmer until thickened.
- Remove from heat and stir in cheddar, Gruyère, and Parmesan until melted and smooth.
- Mix the cooked pasta into the cheese sauce until well-coated.
- Transfer the mixture to a baking dish and spread evenly.
- Mix breadcrumbs with optional spices and sprinkle over the top.
- Bake for 25-30 minutes or until golden brown and bubbly.
Notes
For best results, shred your cheese fresh to prevent graininess in the sauce. Use an oven thermometer to ensure accurate baking temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American