Description
A comforting and creamy baked mac and cheese with a crunchy breadcrumb topping, perfect for weeknight dinners or potluck gatherings.
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 350°F (175°C).
- Fill a pot with water and bring it to a boil.
- Add elbow macaroni to the boiling water.
- Cook macaroni according to package instructions.
- Drain the cooked macaroni and set it aside.
- Place a saucepan over medium heat.
- Add butter to the saucepan and allow it to melt.
- Stir in all-purpose flour until evenly combined.
- Cook the butter-flour mixture for 1 minute while stirring.
- Gradually whisk in milk to prevent lumps.
- Continue stirring the mixture until it thickens into a smooth sauce.
- Remove the saucepan from heat.
- Stir shredded sharp cheddar cheese into the warm sauce.
- Add grated Parmesan cheese to the sauce and stir until melted.
- Season the sauce with salt, black pepper, and paprika.
- Combine the cheese sauce with the cooked macaroni in a bowl.
- Grease a baking dish to prevent sticking.
- Pour the macaroni and cheese mixture into the prepared dish.
- Sprinkle breadcrumbs evenly over the top.
- Add additional cheese on top if you want extra meltiness.
- Place the baking dish in the preheated oven.
- Bake for 25 minutes.
- Continue baking until the casserole becomes bubbly and the top turns golden, about 25–30 minutes total.
- Remove the dish from the oven and let it rest briefly before serving.
Notes
For added flavor, consider mixing in cooked vegetables or proteins before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American