Creamy Baked Mac and Cheese

8 oz elbow macaroni
2 cups shredded sharp cheddar cheese
1/2 cup grated parmesan cheese
3 cups milk (you can substitute almond or soy milk if needed)
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon mustard powder
Salt and pepper to taste
1/2 cup breadcrumbs (optional for topping)

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Whisk in the flour, and cook for 1-2 minutes until golden.

Slowly pour in the milk while whisking constantly until the mixture thickens. This should take about 5-7 minutes.

Add both cheeses, garlic powder, mustard powder, salt, and pepper, and stir until the cheese is melted and creamy.

Mix the cooked macaroni into the cheese sauce until well combined, then pour it into the prepared baking dish.

If you love a crunchy topping, sprinkle breadcrumbs over the top, then bake for about 20-25 minutes until bubbly and golden.

Let it cool slightly before serving, and enjoy your delicious creation!


Notes
Practical & Valuable Tips
To keep it super creamy, avoid overcooking the pasta! Al dente is perfect because it will continue to cook in the oven.

If you’re making it ahead of time, you can assemble it and store it in the fridge for a day.

Just pop it in the oven when you’re ready!
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk to keep it creamy.