- 8 ounces elbow macaroni, cooked and drained well
- 3 tbsp butter
- 2 tbsp flour
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion salt
- 1/8 tsp paprika
- 2 c whole milk
- 3/4 c sharp cheddar cheese, shredded, divided
- 1/2 c Monterey jack cheese, shredded
- 1/2 c mozzarella cheese, shredded
- (Optional) 2 tbsp c panko breadcrumbs or dried breadcrumbs
- 3 tbsp butter, melted
Preheat oven to 350 degrees.
In a large saucepan, melt 3 tbsp of butter over low heat. Whisk in the flour, pepper, salt, garlic powder, onion salt and paprika, until well combined. Continue to whisk and cook for 2 minutes.
Gradually whisk in the milk. Increase the heat to medium and bring the mixture to a boil, whisking frequently. Once the mixture comes to a boil, reduce the heat to low and allow it to simmer for 5 minutes, whisking frequently.
Stir 1/2 c of the cheddar cheese, Monterey jack cheese and mozzarella cheese into the saucepan.
Add the cooked elbow macaroni to the cheese sauce and stir well to combine.
Pour the mixture into a greased 1 1/2 quart baking dish. Sprinkle the remaining 1/4 c of cheddar cheese on top. Sprinkle the Panko breadcrumbs or dried breadcrumbs evenly over the top. Drizzle the melted butter over all.
Bake for 20 to 25 minutes. Remove from the oven and allow to cool for 3 minutes before serving.