Description
Classic homemade macaroni and cheese with creamy cheddar cheese sauce, topped with crispy panko breadcrumbs and baked to golden perfection. This comforting dish is easy to prepare and perfect for a family dinner.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Cheese Sauce
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
Topping
- 1 cup panko bread crumbs
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta thoroughly and set it aside.
- Make the Roux: In a medium saucepan over medium heat, melt the unsalted butter until bubbly. Whisk in the all-purpose flour to form a smooth paste and cook for about 1 minute, stirring constantly to avoid burning.
- Add Milk: Gradually pour in the whole milk while whisking constantly to prevent lumps. Continue cooking and whisking the mixture until it thickens slightly and becomes creamy.
- Add Cheese: Remove the saucepan from heat and stir in the shredded sharp cheddar cheese until fully melted and the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked elbow macaroni to the cheese sauce and stir well to ensure the pasta is evenly coated with the creamy cheese sauce.
- Bake: Transfer the macaroni and cheese mixture to a greased baking dish. Evenly sprinkle the panko bread crumbs on top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until the topping is golden brown and crispy.
Notes
- You can substitute sharp cheddar with a blend of cheeses such as Gruyère or mozzarella for different flavors.
- To make it gluten-free, use gluten-free pasta and breadcrumbs.
- For an extra creamy texture, use half-and-half or add a splash of heavy cream to the sauce.
- Make sure to stir the roux and milk mixture constantly to avoid lumps in the cheese sauce.
- If you prefer a crunchy topping, broil the panko topping for 1-2 minutes at the end of baking, watching closely to prevent burning.
