THE INGREDIENTS LIST:
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).
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.
Cook the macaroni according to the package instructions until al dente. After it has cooked, drain the pasta and put it aside.
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.
Pour the milk in gradually while whisking continually to avoid lumps. Keep whisking until the liquid thickens and reaches a simmer.
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.
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.
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.
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.
Bake the dish for 25 to 30 minutes in a preheated oven, or until the top is golden and the cheese is bubbling.
To serve, take the dish out of the oven and let it cool for a few minutes.