| | Directions |
- Preheat oven to 350 degrees F.
- Fill a large pot with hot water and bring to a boil over medium-high heat.
- Add noodles and cook until al dente (approx. 10 minutes).
- Drain, toss with olive oil until well coated, and set aside in an 8x8" glass baking dish.
- While the noodles are boiling, melt butter in a medium saucepan over medium heat.
- Add flour and whisk to combine, cook for 1-2 minutes.
- Stir in the mustard, garlic powder, cayenne pepper, and salt. Then add the milk in a thin stream, whisking until it is thoroughly combined with the flour mixture and no lumps appear.
- Cook, stirring frequently, until the sauce thickens. Remove from heat.
- Add the Cheddar in handfuls and stir to combine. Stir in the Parmesan.
- Pour sauce over the noodles in the baking dish and gently stir until it is evenly distributed. Do not over-stir.
- Bake in 350 degree oven 15 minutes. Cool for 5 minutes and serve.
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Servings: 6
|  | | Ingredients | | - | | 2 1/2 cups macaroni noodles |
| - | | 2 tablespoons olive oil |
| - | | 3 tablespoons unsalted butter |
| - | | 3 tablespoons flour |
| - | | 1/4 teaspoon dry mustard |
| - | | 1/2 teaspoon garlic powder |
| - | | dash Cayenne Pepper |
| - | | 1 teaspoon salt |
| - | | 2 cups whole milk |
| - | | 3 cups extra sharp Cheddar heese, grated |
| - | | 1/3 cup parmesan cheese - shredded |
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