Description
Classic homemade mac and cheese featuring tender elbow macaroni baked in a creamy sharp cheddar cheese sauce, topped with crispy panko breadcrumbs for a deliciously crunchy finish.
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 to 8 minutes. Drain the pasta and set aside.
- Make the Roux: In a saucepan over medium heat, melt the unsalted butter until bubbly. Whisk in the all-purpose flour until smooth and cook for approximately 1 minute to eliminate the raw flour taste.
- Add Milk: Gradually pour in the whole milk while whisking constantly to prevent lumps. Continue cooking until the mixture thickens slightly, forming a creamy base for the cheese sauce.
- Add Cheese: Remove the pan from heat and stir in the shredded sharp cheddar cheese until completely melted and smooth.
- Combine Pasta and Sauce: Add the cooked elbow macaroni to the cheese sauce and mix thoroughly to evenly coat the pasta.
- Bake: Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish. Sprinkle the panko bread crumbs evenly on top. Bake for 20 to 25 minutes until the topping is golden brown and crispy.
Notes
- For an extra cheesy flavor, you can use a blend of sharp and mild cheddar cheeses.
- Whole milk is recommended for a creamy sauce, but you can substitute with 2% milk for a lighter version.
- Ensure to cook the roux properly to avoid a floury taste in your cheese sauce.
- Let the mac and cheese rest for a few minutes after baking for easier serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: mac and cheese, baked mac and cheese, cheddar cheese pasta, creamy mac and cheese, comfort food
