Description
This creamy baked macaroni and cheese is a decadent and satisfying comfort food classic, featuring a rich cheese sauce, tender pasta, and a crispy golden-brown topping.
Ingredients
1 lb elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
3 cups sharp cheddar cheese, shredded
2 cups Gruyere or Monterey Jack cheese, shredded
1/2 tsp garlic powder
1/2 tsp paprika
Salt and black pepper to taste
1/2 cup panko breadcrumbs tossed with 2 tbsp melted butter
Instructions
Prepare your oven and a baking dish.
Cook the elbow macaroni slightly less than directed and drain.
Make a roux by melting butter and whisking in flour, cooking for one minute.
Slowly add milk, whisking until smooth and thickened.
Remove from heat, stir in spices and most of the cheese until melted.
Gently combine the macaroni with the cheese sauce and pour into the prepared dish.
Sprinkle the remaining cheese and buttered breadcrumbs on top, then bake until golden and bubbly.
Notes
Don’t overcook the pasta; it will finish cooking in the oven.
Consistent whisking is key to a silky smooth sauce free of lumps.
Shred your own cheese from a block for a creamier sauce.
Let the baked mac and cheese rest for 5-10 minutes after baking to allow the sauce to set.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: Main Course
- Cuisine: American