Description
Classic creamy baked mac and cheese featuring tender elbow macaroni enveloped in a rich sharp cheddar cheese sauce, topped with a crispy golden panko breadcrumb crust. This comforting and easy-to-make dish is perfect as a hearty side or satisfying main course.
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 elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta thoroughly and set it aside.
- Make the Roux: In a medium saucepan over medium heat, melt the unsalted butter until bubbly. Whisk in the all-purpose flour until the mixture is smooth and cook for about 1 minute to eliminate the raw flour taste.
- Add Milk: Gradually pour in the whole milk while whisking constantly to avoid lumps. Continue to cook and whisk the mixture until it thickens slightly and coats the back of a spoon.
- Add Cheese: Remove the sauce from heat. Stir in the shredded sharp cheddar cheese until fully melted and smooth, creating a creamy cheese sauce.
- Combine Pasta and Sauce: Add the drained elbow macaroni to the cheese sauce. Stir gently until all the pasta is evenly coated with the rich cheese sauce.
- Bake: Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish. Evenly sprinkle the panko bread crumbs on top. Bake in the preheated oven for 20-25 minutes or until the topping is golden brown and crispy.
Notes
- For extra creaminess, you can add a splash of heavy cream to the cheese sauce.
- Feel free to use a mix of cheeses such as gouda or mozzarella for varied flavor.
- Ensure the panko bread crumbs are evenly spread for a uniform crust.
- Let the dish rest for 5 minutes after baking before serving to set the cheese sauce.
- This recipe can easily be doubled for larger gatherings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course, Side Dish
- Method: Boiling, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 430 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: 60 mg
Keywords: mac and cheese, baked mac and cheese, cheesy pasta, comfort food, classic mac and cheese, elbow macaroni
