Ingredients
Scale
- 12 ounces elbow macaroni or cavatappi pasta
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded fontina cheese (substitute with Gruyère if needed)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup panko breadcrumbs (optional, for topping)
- 2 tablespoons olive oil or melted butter (for breadcrumbs)
- Fresh parsley, chopped (for garnish)
If you’re looking to lighten it up, you can swap whole milk for 2% milk, but I find the creaminess of whole milk really makes the sauce sing. And if fontina isn’t available, Gruyère adds a lovely nutty depth that’s reminiscent of the cheeses I discovered during my travels through Italy.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prepare for the mac and cheese.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside. I often let my daughters help with this step—they love stirring the pasta and tasting it to check for doneness.
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly to form a roux. This step is key to a silky sauce—my Nonna always reminded me that patience here pays off.
- Slowly pour in the warmed milk while whisking continuously to avoid lumps. Keep stirring until the sauce thickens, about 5-7 minutes. You’ll know it’s ready when it coats the back of a spoon.
- Remove the sauce from heat and stir in the Dijon mustard, garlic powder, salt, and pepper. Then, gently fold in all the cheeses except the Parmesan. Save the Parmesan for sprinkling on top later for a golden crust.
- Add the drained pasta to the cheese sauce and mix gently until every noodle is coated. This is where the magic happens—watch how it transforms into that creamy, cheesy goodness.
- Pour the mac and cheese mixture into your prepared baking dish. In a small bowl, toss the panko breadcrumbs with olive oil or melted butter and sprinkle evenly over the top, followed by a generous dusting of Parmesan cheese.
- Bake uncovered in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. The aroma filling your kitchen will remind you of those cozy family dinners I cherish from my childhood.
- Remove from the oven and let it rest for 5 minutes before serving. Sprinkle with fresh parsley for a pop of color and a hint of freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
