Italian Mac and Cheese

Ingredients:

1 pound elbow macaroni or other pasta
4 cups whole milk
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon salt
½ teaspoon black pepper
Optional Additions for Extra Flavor:

1 cup shredded Fontina cheese
1 cup shredded Asiago cheese
½ teaspoon garlic powder
½ teaspoon onion powder

Instructions:

Cook the Pasta:

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

In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes until bubbly.
Gradually add the milk, whisking constantly to avoid lumps.
Cook until the mixture thickens, about 5-7 minutes.
Remove from heat and stir in the mozzarella, Parmesan, salt, and pepper until smooth.
Combine and Bake:

Preheat the oven to 350°F (175°C).
Add the cooked pasta to the cheese sauce, stirring until well coated.
Transfer the mixture to a greased baking dish.
Bake for 20-25 minutes until bubbly and golden on top.
Notes:

For a richer flavor, consider adding Fontina and Asiago cheeses to the sauce.
Optional additions like garlic powder and onion powder can enhance the depth of flavor.
To create a crispy topping, combine 1 cup of bread crumbs with 2 tablespoons melted butter and ¼ cup grated Parmesan cheese, then sprinkle over the mac and cheese before baking.