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Ingredients:
- 2 cups elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup Velveeta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup breadcrumbs (optional for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the macaroni according to package instructions. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk, cooking until the mixture thickens and is smooth.
- Stir in the cheddar cheese, mozzarella cheese, Velveeta and Parmesan cheese until melted and well combined. Season with salt, pepper, paprika, garlic powder, and onion powder.
- Combine the cooked macaroni with the cheese sauce and mix well.
- Transfer the mixture to the prepared baking dish. If using, sprinkle breadcrumbs on top.
- Bake for 30 minutes, or until bubbly and golden on top. Servings: 6
- Enjoy!
