Macaroni and Cheese

Baked macaroni and cheese became an American table staple long after European cooks paired pasta with cheese. This version folds sharp cheddar into a simple butter-flour sauce, then finishes under a golden panko crust for weeknight comfort.

Serves 6

Estimate for one serving

• 520 cal
• 22g protein
• 48g carbs
• 27g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 12 oz elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 3 cups sharp cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 cup panko breadcrumbs
• 1/2 cup extra sharp cheddar cheese (for topping)

Instructions

1. 1Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
2. 2Bring a large pot of salted water to a boil and cook elbow macaroni according to package directions until just al dente (about 6-7 minutes).
3. 3Drain the pasta, rinse briefly with cold water to stop cooking, and set aside.
4. 4In a large saucepan, melt butter over medium heat.
5. 5Whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden to form a roux.
6. 6Slowly whisk in the milk, a little at a time, until smooth. Cook, stirring frequently, until the sauce thickens (about 5 minutes).
7. 7Remove from heat and stir in shredded sharp cheddar cheese until fully melted and smooth.
8. 8Season the cheese sauce with salt, black pepper, and paprika.
9. 9Add the drained macaroni to the cheese sauce and stir until evenly coated.
10. 10Pour the mac and cheese mixture into the prepared baking dish.
11. 11In a small bowl, mix panko breadcrumbs with extra sharp cheddar cheese and sprinkle evenly over the top.
12. 12Bake uncovered for 20-25 minutes until the sauce is bubbly and the topping is golden brown and crispy.
13. 13Let rest for 5 minutes before serving.