Ingredients
1/2 cup grated Parmesan cheese
8 ounces elbow macaroni (or any pasta shape you prefer)
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder (optional)
1/4 cup breadcrumbs (optional, for topping)
Fresh chopped parsley, for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish and set aside.
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. Stir in the flour and cook for about 1 minute until smooth and bubbly, stirring constantly.
Gradually whisk in the milk and heavy cream. Cook and stir until the mixture thickens and comes to a boil, about 5-7 minutes.
Remove the saucepan from the heat. Stir in the shredded cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Season with salt, black pepper, paprika, garlic powder, and mustard powder (if using).
Add the cooked macaroni to the cheese sauce and stir until well coated.
Pour the macaroni and cheese mixture into the prepared baking dish. If desired, sprinkle breadcrumbs evenly over the top for a crispy topping.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley if desired, then serve hot.
Enjoy.