Ingredients:
2 cups elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup Velveeta cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup breadcrumbs (optional for topping)
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook the macaroni according to package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, cooking until the mixture thickens and is smooth.
Stir in the cheddar cheese, mozzarella cheese, Velveeta and Parmesan cheese until melted and well combined. Season with salt, pepper, paprika, garlic powder, and onion powder.
Combine the cooked macaroni with the cheese sauce and mix well.
Transfer the mixture to the prepared baking dish. If using, sprinkle breadcrumbs on top.
Bake for 30 minutes, or until bubbly and golden on top. Servings: 6
Enjoy!
