Nearly every time my family gathers together I make this classic homemade mac and cheese (it even made it into my cookbook!). I’ve used it as the base for tons of variations — with everything seasoning, stuffed and baked in apples, and mixed with hidden veggies to trick my toddler! It’s been a bit since I’ve shared my traditional recipe, and gave it an update for the holidays. The festivities can officially start once a big scoop of this cheesy pasta gets served on your plate — get the recipe below!
- 6 Cups of Cooked Cavatappi or Elbow Pasta
- 3 Tablespoons of Butter
- 3 Tablespoons of Flour
- 1 ½ Cup of Whole Milk
- 1 Teaspoon of Dijon Mustard
- 2 ½ Cups of Shredded Cheddar Cheese, divided
- *I like to use a mixture of medium and sharp cheddar cheeses
- 3 Tablespoons of Parmesan Cheese
- ¼ Teaspoon of Onion Powder
- ¼ Teaspoon of Garlic Powder
- Salt and Pepper
- Preheat oven to 425°F and cook pasta as directed; drain and set aside.
- In a pot, melt the butter over medium heat and whisk in the flour, cooking until combined and thickened to create the base of the cheese sauce. Whisk in the Dijon mustard.
- Pour in the milk and continue to cook and whisk over medium heat for about 3 minutes.
- As the sauce starts to thicken, stir the shredded cheddar cheese, parmesan cheese, onion powder, and garlic powder. Continue to stir until all of the cheese is melted into the sauce.
- Remove from heat and fold in the cooked pasta. Coat with the cheese sauce and season with salt and pepper to taste.
- Transfer the mac and cheese to a casserole dish and bake at 425°F for 15 minutes, until top browns just slightly and cheese is bubbling.
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