Enticing Baked Mac and Cheese
Indulge in the ultimate comfort food with this baked mac and cheese! Creamy elbow macaroni enveloped in a rich cheddar cheese sauce, topped with a crunchy panko layer, makes for a dish that’s irresistible. Perfect for gatherings or cozy nights at home, this recipe is both easy to make and deeply satisfying. Get ready to enjoy a bowl of cheesy goodness that will have everyone coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups whole milk
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups shredded sharp cheddar cheese
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- 1 teaspoon mustard powder
Instructions
- 1. Cook the pasta: Boil water in a large pot, add salt, and cook 1 pound of elbow macaroni until al dente (7-8 minutes). Drain and set aside.
- 2. Make the cheese sauce: In a separate pot over medium heat, melt 4 tablespoons of butter. Whisk in ¼ cup of flour to form a roux. Gradually add 4 cups of whole milk, whisking until smooth. Continue cooking until thickened, then stir in 3 cups of shredded cheddar cheese until melted.
- 3. Combine: Gently fold the cooked pasta into the cheese sauce until fully coated.
- 4. Prepare topping: In a small bowl, mix 1 cup of panko breadcrumbs with 2 tablespoons of melted butter.
- 5. Bake: Preheat oven to 350°F (175°C). Pour the mac and cheese mixture into a baking dish, sprinkle with breadcrumbs, and bake for 25-30 minutes until golden brown.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 460
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 60mg