Ingredients
• 8 oz elbow macaroni (or cavatappi, shells)
• 3 tbsp butter or olive oil
• 3 tbsp all-purpose flour
• 2 cups milk (dairy or plant-based)
• 2 cups shredded sharp cheddar cheese (or blend with Gruyère or Monterey Jack)
• ½ tsp dry mustard (or 1 tsp Dijon)
• ½ tsp garlic powder
• ¼ tsp paprika
• Salt & pepper to taste
• ½ cup panko breadcrumbs (optional, for topping)
• 1 tbsp melted butter (for topping)
• Optional: dash of cayenne or smoked paprika for heat
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch or 2-quart baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute (don’t brown).
- Gradually whisk in milk until smooth. Simmer 3–4 minutes, stirring constantly, until thickened.
- Reduce heat to low. Stir in cheddar, mustard, garlic powder, paprika, salt, and pepper until melted and creamy.
- Remove from heat. Stir in cooked pasta until well coated.
- Pour into the baking dish.
- Optional crunchy topping: Mix panko with melted butter and sprinkle over the top.
- Bake 20–25 minutes, until bubbly and golden on top.
- Let cool 5 minutes before serving—perfectly gooey and rich!
✨ Great with roasted broccoli, a crisp salad, or as a standalone comfort classic!
💡 Make it extra creamy: Add 2 tbsp cream cheese or sour cream to the sauce.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 6 , Calories : 380 , Net Carbs: 32g , Fats: 20g , Protein: 18g