Description
A classic comfort food dish featuring creamy, cheesy elbow macaroni baked to perfection with a crispy, buttery breadcrumb topping. This baked mac and cheese delivers the perfect combination of creamy interior and crunchy exterior.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C). Cook macaroni according to package directions until al dente; drain.
- Melt 2 tablespoons butter in saucepan over medium heat. Whisk in flour and cook 1-2 minutes to make roux.
- Gradually whisk in milk until smooth and cook until thickened, about 3-5 minutes.
- Remove from heat and stir in cheddar and mozzarella cheeses until melted and smooth.
- Season with salt and pepper to taste.
- Combine cheese sauce with cooked macaroni and transfer to greased baking dish.
- Mix breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over macaroni.
- Bake 25-30 minutes until golden brown and bubbly.
- Cool slightly before serving.
Notes
- Use freshly shredded cheese for best melting quality.
- Panko breadcrumbs provide extra crunch for topping.
- Store leftovers in airtight container in refrigerator for up to 3 days.
- Reheat in oven to maintain crispy topping.
- For gluten-free version, use gluten-free pasta and breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 55mg