Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Black olives (for decoration)
- Cooked bacon or crumbled sausage (optional for topping)
Instructions
- Cook the Pasta: In a large pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In the same pot, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly.
- Add Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the mixture thickens and bubbles, about 5 minutes.
- Add Cheese: Remove from heat and stir in the cheddar and mozzarella cheeses, garlic powder, onion powder, salt, and pepper. Mix until the cheese is fully melted and the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring until well coated.
- Decorate: To make it spooky, use black olives to create “spider” designs on top of the mac and cheese. If desired, sprinkle with cooked bacon or sausage for added flavor.
- Serve: Transfer to a serving dish and enjoy warm!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal
- Fat: 25g
- Carbohydrates: 35g
- Protein: 20g