Description
A creamy and cheesy mac and cheese that feels like a warm hug on a chilly day. Perfect for cozy nights in or entertaining friends.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup breadcrumbs (panko or regular)
- Salt to taste
- Pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water until al dente, about 8 minutes. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour, stirring constantly for about 1 minute to form a roux.
- Slowly whisk in the milk, stirring until the mixture thickens, about 3-5 minutes.
- Add the shredded cheddar cheese and stir until melted and smooth. Season with salt and pepper.
- Combine the cooked macaroni with the cheese sauce, mixing well.
- If desired, transfer to a baking dish, sprinkle with breadcrumbs, and bake at 350°F (175°C) for 20 minutes until golden and bubbly.
- Serve hot and enjoy!
Notes
Use freshly grated cheese for better melting. Don’t skip the roux for creaminess. Let it cool a few minutes before serving to thicken up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg