Description
A classic comfort food, this homemade baked mac and cheese is creamy, cheesy, and baked to golden perfection, perfect for any gathering.
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
- Optional: paprika for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to create a roux.
- Gradually whisk in the milk, bringing it to a simmer until thickened.
- Remove from heat and mix in the cheddar cheese until melted and smooth.
- Combine the macaroni with the cheese sauce and mix until well coated.
- Transfer to a greased baking dish and top with breadcrumbs.
- Bake for about 25-30 minutes or until golden and bubbly.
- Let cool for a few minutes, sprinkle with paprika if desired, and serve.
Notes
Feel free to use different pasta shapes or cheese varieties for a customized touch. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- 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: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg