Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

·        250 g elbow macaroni

·        2 tablespoons butter

·        2 tablespoons all-purpose flour

·        2 cups milk (preferably warm)

·        1 cup shredded cheddar cheese

·        ½ cup shredded mozzarella cheese

·        ½ cup grated parmesan cheese

·        ½ teaspoon garlic powder

·        ½ teaspoon mustard powder (optional)

·        Salt and black pepper to taste

·        Bread crumbs (optional, for topping)

Method

Step 1: Cook the pasta

Boil water in a large pot with a pinch of salt. Add the macaroni and cook until al dente according to package instructions. Drain and keep aside.

Step 2: Make the roux

In a large pan, melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes until it forms a smooth paste and loses the raw flour smell.

Step 3: Prepare the cheese sauce

Gradually pour warm milk into the roux while whisking to avoid lumps. Cook for 3–4 minutes until the mixture thickens. Add garlic powder, mustard powder, salt, and black pepper. Stir well.

Step 4: Add the cheeses

Lower the heat and add cheddar, mozzarella, and parmesan cheese. Stir until the cheese melts and the sauce becomes smooth and creamy.

Step 5: Combine pasta and sauce

Add the cooked macaroni to the cheese sauce. Stir until all the pasta is evenly coated with the sauce.

Step 6: Optional baking step

For a golden top, transfer mac and cheese into a baking dish, sprinkle bread crumbs and extra cheese, and bake at 180°C (350°F) for 10 minutes until bubbly and lightly browned.

Step 7: Serve

Serve hot as a main course or side dish with your favorite meals.

Manish Tip

For an extra creamy texture, mix in a splash of cream or evaporated milk while preparing the cheese sauce. You can also experiment with Gruyere or Gouda cheese for a richer flavor.

Nutrition Values (per serving)