Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Make the cheese sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for 1-2 minutes until slightly golden. Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps.

Thicken the sauce: Allow the sauce to simmer for 4-5 minutes, stirring frequently until it thickens. Once thickened, add mustard powder, garlic powder, salt, and pepper.

Add the cheese: Remove the sauce from heat and stir in the shredded cheddar, mozzarella, and Parmesan cheese. Stir until all the cheese has melted into a smooth, creamy sauce.

Combine with pasta: Pour the cheese sauce over the cooked macaroni and stir until well combined.

Transfer to a baking dish: Transfer the mac and cheese mixture to the greased 9x13 inch baking dish.

Optional topping: If you want a crispy topping, sprinkle breadcrumbs over the mac and cheese.

Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

Serve: Let the mac and cheese cool slightly before serving. Enjoy that creamy, cheesy goodness!

Prep Time:

15 minutes

Cook Time:

30 minutes

Total Time:

45 minutes

Nutrition (per serving):

Calories: 480

Carbohydrates: 47g

Protein: 18g

Fat: 25g

Saturated Fat: 14g

Cholesterol: 85mg

Sodium: 450mg

Fiber: 2g

Sugar: 4g