Description
Indulge in the ultimate comfort food experience with this creamy baked mac and cheese that combines perfectly cooked elbow macaroni enveloped in a rich cheese sauce, topped with crispy panko breadcrumbs.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a pot of salted boiling water, cook the elbow macaroni until al dente according to package instructions. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour for about two minutes until smooth, creating a roux.
- Gradually add whole milk while whisking constantly to prevent lumps. Continue whisking for about five minutes until the mixture thickens.
- Stir in the shredded cheddar cheese until it melts into a smooth and creamy cheese sauce. Season with salt, black pepper, and smoked paprika.
- Combine the cooked macaroni with the cheese sauce, stirring until every piece is well coated.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Top with panko breadcrumbs for a crispy finish.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. For reheating, add a splash of milk to restore creaminess.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg