Description
A creamy and comforting baked macaroni and cheese featuring sharp cheddar, a rich roux-based sauce, and perfectly cooked elbow pasta. Ideal for weeknight dinners or family gatherings!
Ingredients
- Elbow macaroni: 8 oz
- Cheddar cheese: 2 cups, shredded
- Whole milk: 2 cups, warmed
- Unsalted butter: 4 tablespoons
- All-purpose flour: ¼ cup
- Salt and pepper: To taste
Instructions
- Cook Pasta
Boil salted water, cook macaroni until al dente (7-9 minutes), drain, and set aside. - Make Roux
Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in warm milk, stirring until thickened (about 5-7 minutes). - Add Cheese
Remove sauce from heat. Stir in shredded cheddar until melted and smooth. Season with salt and pepper to taste. - Combine and Bake
Mix cooked pasta with cheese sauce, ensuring even coating. Transfer to a greased baking dish. Bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.
Notes
- Add a breadcrumb topping for extra crunch before baking.
- Mix in other cheeses like Gouda or mozzarella for flavor variation.
- Serve as a side dish or a comforting main course.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g