Ingredients:

  • 1 pound (450g) elbow macaroni
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 cups (400g) shredded cheddar cheese, divided
  • 1 cup (100g) shredded mozzarella cheese
  • Optional: 1/2 cup (60g) cooked, crumbled bacon or diced ham
  • Optional Topping: 1/2 cup (50g) panko breadcrumbs

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Cook macaroni according to package directions. Drain and set aside.
  3. Melt butter in a large saucepan over medium heat.
  4. Whisk in flour and cook for 1 minute to form a roux.
  5. Gradually whisk in milk until smooth.
  6. Bring to a simmer, stirring constantly.
  7. Reduce heat and simmer for 5 minutes, or until thickened.
  8. Remove from heat and stir in salt, pepper, and garlic powder.
  9. Add 3 cups of cheddar cheese and mozzarella cheese; stir until melted and smooth.
  10. Add cooked macaroni and optional bacon or ham (if using) to the cheese sauce; stir to combine.
  11. Pour mixture into the prepared baking dish.
  12. Sprinkle with remaining 1 cup cheddar cheese and panko breadcrumbs (if using).
  13. Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.