Description
This classic Mac and Cheese recipe features perfectly cooked elbow macaroni enveloped in a rich, creamy cheddar cheese sauce, topped with crispy panko breadcrumbs and baked to golden perfection. It’s a comforting, crowd-pleasing dish ideal for family dinners or special occasions.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Cheese Sauce
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
Topping
- 1 cup panko bread crumbs
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set it aside to prepare the cheese sauce.
- Make the Roux: In a medium saucepan over medium heat, melt the unsalted butter until it becomes bubbly. Whisk in the all-purpose flour until the mixture is smooth and cook for approximately 1 minute to remove the raw flour taste.
- Add Milk: Gradually pour in the whole milk while whisking constantly to prevent lumps. Continue to cook and whisk until the mixture thickens slightly and coats the back of a spoon.
- Add Cheese: Remove the saucepan from heat and stir in the shredded sharp cheddar cheese until fully melted and the sauce becomes smooth and creamy.
- Combine Pasta and Sauce: Add the cooked and drained macaroni into the cheese sauce. Stir well to ensure each piece of pasta is thoroughly coated with the cheesy sauce.
- Bake: Transfer the macaroni and cheese mixture into a greased baking dish. Evenly sprinkle the panko bread crumbs over the top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until the topping is golden brown and crisp.
Notes
- For a sharper cheese flavor, you can substitute half of the cheddar with aged white cheddar or a combination of cheddar and Gruyère.
- Whole milk is recommended for a creamy sauce, but you can use 2% milk for a lighter version.
- Make sure to continuously whisk when adding milk to prevent lumps in the sauce.
- If you prefer a creamier mac and cheese, you can add a splash of heavy cream or increase the cheese quantity slightly.
- The panko breadcrumb topping adds a delightful crunch but can be omitted for a softer surface.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Boiling, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: mac and cheese, macaroni and cheese, baked mac and cheese, comfort food, cheesy pasta, sharp cheddar mac and cheese
