Ingredients
Scale
- 2 cups elbow pasta
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 cup cooked chicken or ham, 1 cup steamed broccoli, 1/4 cup breadcrumbs
Quality ingredients make all the difference. You can substitute whole-grain pasta for added fiber or use dairy-free cheese alternatives for a lactose-intolerant twist. Mama Lou always reminded me that the best meals start with the best ingredients.
Instructions
- Boil a large pot of salted water. Add the elbow pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux, cooking for 1-2 minutes until lightly golden.
- Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the sauce thickens, about 5 minutes.
- Reduce the heat and stir in the cheddar and Parmesan cheeses. Season with salt and pepper. Mama Lou always emphasized tasting as you go to get the seasoning just right.
- Combine the cooked pasta with the cheese sauce, mixing well. For a heartier dish, add cooked chicken or broccoli at this stage.
- Optional: Transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes for a crispy top.
Each step builds on the last, creating layers of flavor and texture that remind me of the culinary lessons learned at Mama Lou’s side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Nutrition
- Calories: 450
- Fat: 15g
- Carbohydrates: 60g
- Protein: 20g
