Elbow Pasta Mac & Cheese

Elbow Pasta Mac & Cheese

SERVES 3-4 | FINISH IN 45 minutes

  • 1 package Veggiecraft Elbow Pasta
  • 4 tablespoons butter, divided
  • 1/4 cup minced yellow onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 ½ cups whole milk
  • 2 cups freshly shredded gruyere cheese
  • 1 cup freshly shredded mozzarella cheese


  • 1/2 cup panko breadcrumbs
  • ¼ cup finely grated Parmesan cheese
  • ¼ cup finely grated gouda
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 tablespoons olive oil


  • 1 bunch scallions, chopped
Products you'll need
  1. Preheat the oven to 400°F.
  2. Cook the pasta according to the package directions. Drain and rinse well. Return to the pot and toss with 2 tablespoons of the butter.
  3. Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. When melted, add the onion and cook until soft, about 5 minutes.
  4. Stir in the flour, garlic powder, salt, and pepper. Whisk well.
  5. Slowly whisk in the milk. Bring to a boil, then turn the heat to medium low and simmer for 3-5 minutes.
  6. Remove from heat. Add the cheeses 1 cup at a time, stirring until the cheese is melted.
  7. Pour the cheese mixture over the pasta. Toss well.
  8. Transfer the pasta to a medium sized baking dish.
  9. Spread the breadcrumbs in an even layer on top of the mac and cheese. Bake for 8-10 minutes, until the breadcrumbs are golden brown and crispy.
  10. Serve with a garnish of chopped scallions.

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