Ingredients
1 lb box elbow pasta
4 tbsp unsalted butter
¼ cup flour
1 tsp garlic powder
1 tsp onion salt
3 cup whole milk or heavy cream
2 cup mozzarella, shredded or more
2 cup sharp cheddar cheese, shredded or more
2 cup Colby jack, shredded or more
Salt and pepper to taste
1 tbsp yellow mustard, optional
Directions
Step 1
Bring a large pot of water to a boil, one boiling salt the water, add the pasta and cook for 2 minutes less than package instructions. Drain the pasta and set aside.
1 lb box elbow pasta
Step 2
In a large pan on medium heat, add the butter, once melted, add the flour and spices, cook for 2-3 minutes.
4 tbsp unsalted butter
¼ cup flour
1 tsp garlic powder
1 tsp onion salt
Step 3
Add the whole milk or heavy cream and mix until combined.
3 cup whole milk or heavy cream
Step 4
Turn the pan to a low heat and slowly stir in all of the cheeses, making sure to leave some for topping the Mac and cheese. You should be able to get 2 cups of shredded cheese from 8 oz blocks of cheese but no one is judging you if you want to add more cheese, its the holidays!
2 cup mozzarella, shredded or more
2 cup sharp cheddar cheese, shredded or more
2 cup Colby jack, shredded or more
Step 5
If using, add the mustard and stir to combine. Taste the cheese sauce and add any seasonings if needed.
1 tbsp yellow mustard, optional
Step 6
In a large bowl, mix together the cheese sauce with the cooked pasta.
Step 7
Set your oven to 350 degrees, add the macaroni to a baking dish, top with the remaining shredded cheeses and bake until the top is bubbly and golden brown.
