8 ounces elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups milk
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup cubed cooked ham
2 tablespoons chopped fresh parsley
Directions
Preheat your oven to 350°F (175°C).
Cook the macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a smooth paste.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens.
Add the cheddar, mozzarella, and Parmesan cheeses to the sauce, stirring until melted and smooth.
Season the cheese sauce with salt, pepper, paprika, garlic powder, and onion powder.
Gently fold the cooked macaroni and ham into the cheese sauce until well combined.
Pour the mac and cheese mixture into a greased baking dish. Sprinkle with additional cheese if desired.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Garnish with chopped parsley before serving.
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Variations & Tips
For a lighter version, substitute some of the cheese with low-fat cheese and use skim milk. If you have picky eaters, try adding some steamed broccoli or peas to sneak in some veggies. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce. You can also experiment with different types of cheese, like Gruyère or Gouda, for a unique flavor twist.
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