Baked Macaroni and Cheese

This baked macaroni and cheese recipe is creamy and flavorful. I used elbows for this demonstration but you can use whichever pasta you like. This recipe can also be halved. I used Monterey Jack and mild cheddar in the Bechamel and extra sharp cheddar on top. I like the contrast between the two cheeses. If you like a crunchy top, mix 1/2 cup bread crumps with 2 Tablespoons of melted butter and sprinkle on top before baking. Recipe: 1 lb elbows or macaroni of your choice 1 stick (1/2 cup) butter 1/2 cup flour 1/4 tsp garlic powder 1/2 tsp mustard powder 1 tsp onion powder 1 tsp salt 4 cups milk, room temperature 5-1/2 cups of shredded cheese (reserve 1-1/2 cups for the top) Cook elbows to just a 1-2 minutes before done, drain and place in baking dish. Preheat oven to 375°F. For the bechamel, over medium heat melt butter. Add the spices and salt. Whisk in flour, cooking for 1 minute. Gradually whisk in milk, a little at a time, until all of it is incorporated. Continue cooking while stirring over medium/medium-high heat until thickened and bubbles start to form on surface. Turn off heat. Stir in 4 cups shredded cheese. Once I stir in the cheese, I let it sit for a minute for the heat to do its work then continue stirring. Mix bechamel with elbows and sprinkle remaining 1-1/2 cups of cheese on top and breadcrumb mixture if you are using. Bake 30-40 minutes until bubbly and starting to brown on top. Enjoy! Music: Epidemic Sound