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Macaroni and Cheese

A comforting and creamy macaroni and cheese dish, perfect for family dinners and potlucks.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz elbow macaroni Use whole wheat or gluten-free pasta if desired.
Cheese Sauce
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups whole milk For a creamier sauce, substitute with heavy cream.
  • 4 tbsp unsalted butter Can use salted butter, adjust salt in recipe if using.
  • 2 tbsp all-purpose flour To thicken the sauce.
Toppings
  • 1 cup panko bread crumbs For extra crunch on top.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
  2. In a saucepan over medium heat, melt butter until bubbly. Whisk in flour until smooth and cook for about 1 minute.
  3. Gradually pour in milk while whisking constantly until the mixture thickens slightly.
  4. Remove from heat and stir in shredded cheddar cheese until melted.
  5. Mix cooked macaroni into the cheese sauce until well coated.
Baking
  1. Transfer to a greased baking dish, top with panko bread crumbs, and bake at 350°F (175°C) for 20-25 minutes or until golden brown.

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. To freeze, allow it to cool completely and then place in a freezer-safe container for up to 2 months.