3. Make the Roux
In a large saucepan, melt butter over medium heat.
Whisk in the flour and cook for 1–2 minutes, until it bubbles and smells slightly nutty (this is the roux).
Slowly whisk in warm milk and cream. Continue whisking until smooth and thickened, about 5–7 minutes.
4. Add the Cheese
Remove from heat. Stir in all the shredded cheeses, garlic powder, and mustard powder until melted and smooth.
Season with salt and pepper to taste.
5. Combine with Pasta
Add the drained pasta into the cheese sauce. Stir gently to combine.
Pour into prepared baking dish and smooth the top.
6. Add Toppings
Sprinkle remaining shredded cheese over the top.
For crunch: mix breadcrumbs with a little melted butter and sprinkle evenly.
7. Bake
Bake uncovered for 20–25 minutes, or until the top is golden brown and bubbly.
Optional: Broil the last 1–2 minutes for a crispier top — just watch closely.
8. Cool Slightly & Serve
Let rest for 5 minutes before serving so it sets slightly.
Tips & Variations
Use block cheese and shred it yourself — pre-shredded cheese often contains anti-caking agents that affect meltability.
Add a pinch of nutmeg for warmth, or a dash of hot sauce for depth.
Want ultra-creamy mac? Increase the milk and add 2 oz cream cheese.
For soul food style: Try layering cooked pasta and cheese sauce in 2–3 layers before baking.
Serving Suggestions
Serve with fried chicken, BBQ ribs, or roasted vegetables.
Great for holidays, potlucks, or weeknight comfort food.
Let me know if you’d like a stovetop version, slow cooker, or extra-spicy twist!
