Description
A creamy, comforting baked mac and cheese with a golden crispy panko topping. This homemade version features a rich cheese sauce made from scratch and perfectly cooked elbow macaroni.
Ingredients
Scale
- 8 oz Elbow macaroni
- 2 cups Sharp cheddar cheese, shredded
- 2 cups Whole milk
- 4 tbsp Unsalted butter
- 1/4 cup All-purpose flour
- 1 cup Panko breadcrumbs
- Salt and pepper to taste
Instructions
- Prepare: Preheat your oven to 350°F (175°C) and lightly spray a baking dish with nonstick cooking spray.
- Cook Pasta: Cook elbow macaroni in salted boiling water until al dente (7-8 minutes). Drain and set aside.
- Make Roux: In a saucepan over medium heat, melt butter. Whisk in flour, cooking for one minute until bubbly.
- Add Milk: Gradually add milk, whisking continuously until thickened (about five minutes).
- Add Cheese: Remove from heat and stir in cheddar cheese until melted. Season with salt and pepper.
- Combine: Combine drained macaroni with cheese sauce until well coated. Pour into the prepared baking dish.
- Top & Bake: Top with panko breadcrumbs and drizzle melted butter over them. Bake for 25-30 minutes until golden brown.
Notes
- Use freshly grated cheese instead of pre-shredded for smoother melting and better flavor
- Don’t overcook the pasta – it continues cooking in the oven and becomes mushy if overdone
- Let the cheese sauce cool slightly before mixing with pasta to prevent clumping
- Allow the dish to rest for 5-10 minutes after baking for easier serving and better texture
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485 calories
- Sugar: 8g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
Keywords: baked mac cheese, homemade mac and cheese, comfort food, pasta, cheese sauce, family dinner