12-oz.Of elbow macaroni (or any pasta of your choice).

1/4 Cup.Of unsalted butter.

1/4 Cup.Of all-purpose flour.

3 Cups.Of milk (whole milk recommended).

2 Cups.Of shredded cheddar cheese.

1/2 Cup.Of grated Parmesan cheese.

1/2 Tsp.Of garlic powder.

1/2 Tsp.Of onion powder.

1/4 Tsp.Of paprika.

1/4 Tsp.Of mustard powder.

Salt and black pepper to taste.

1 Cup.Of breadcrumbs (plain or seasoned).


1st Step

It is recommended that the oven be preheated at 350 degrees Fahrenheit (175 degrees Celsius). Get out a 9 by 13-inch baking dish and grease it well.

2nd Step

Cook the macaroni according to the package instructions until al dente. After it has cooked, drain the pasta and put it aside.

3rd Step

Put the butter in a big skillet or Dutch oven and cook it until it melts. To remove the raw flour flavor, add the flour to the melted butter and whisk constantly for 1-2 minutes.

4th Step

Pour the milk in gradually while whisking continually to avoid lumps. Keep whisking until the liquid thickens and reaches a simmer.

5th Step

Put the sauce over low heat and stir in the shredded cheddar and grated Parmesan. To get a silky, creamy sauce, stir until the cheeses have melted.

6th Step

Mix in the dried herbs and spices: garlic powder, onion powder, paprika, mustard, salt, and pepper. Blend the spices into the sauce by stirring them in well.

7th Step

Stir the macaroni into the cheese sauce until it is completely covered. Spread the macaroni and cheese evenly in the baking dish when you’ve transferred it there.

8th Step

To gently wet the breadcrumbs, add a drizzle of melted butter or olive oil to them in a small dish. Spread the mac and cheese with the breadcrumb mixture.

9th Step

Bake the dish for 25 to 30 minutes in a preheated oven, or until the top is golden and the cheese is bubbling.

10th Step

To serve, take the dish out of the oven and let it cool for a few minutes.