Description
This baked mac and cheese is creamy, golden, and comforting, with a crunchy breadcrumb topping.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded Cheddar cheese
- 1 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente, usually 7–9 minutes. Drain and set aside. Measure and shred cheese if needed. Lightly grease a baking dish.
- In a medium saucepan, melt 2 tablespoons butter over medium heat. Stir in 2 tablespoons all-purpose flour and cook for 1 minute. Gradually whisk in 2 cups milk to keep the sauce smooth.
- Continue to cook the milk mixture, whisking, until it thickens and coats the back of a spoon, about 4–6 minutes. Remove from heat and stir in 2 cups shredded Cheddar cheese until melted. Season with salt and pepper to taste. Combine with the cooked macaroni in a large bowl.
- Pour the mixture into the prepared baking dish. Sprinkle 1 cup breadcrumbs over the top. Bake for 20–25 minutes until golden. Let rest for 5 minutes before serving.
Notes
For a crispy topping, toss breadcrumbs with melted butter. This dish can be made ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 665
- Sugar: 8g
- Sodium: 660mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 3.5g
- Protein: 28g
- Cholesterol: 80mg