Description
A classic homemade mac and cheese recipe featuring creamy sharp cheddar cheese sauce, tender elbow macaroni, and a crispy panko breadcrumb topping baked to golden perfection. This comforting dish is perfect for a family dinner or cozy meal.
Ingredients
Scale
Macaroni
- 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 macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
- Make the roux: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour until the mixture is smooth and bubbly, cooking for about 1 minute to remove the raw flour taste.
- Add milk: Gradually pour in the whole milk while continuously whisking to prevent lumps. Continue to cook and whisk until the sauce thickens slightly and coats the back of a spoon.
- Incorporate cheese: Remove the saucepan from heat and stir in the shredded sharp cheddar cheese until completely melted and smooth.
- Combine pasta and cheese sauce: Add the cooked macaroni to the cheese sauce, stirring gently to evenly coat all the pasta with the creamy sauce.
- Prepare for baking: Transfer the mac and cheese mixture into a greased baking dish. Sprinkle the panko bread crumbs evenly over the top to create a crunchy topping.
- Bake: Place the baking dish in a preheated oven at 350°F (175°C) and bake for 20-25 minutes, or until the topping is golden brown and crispy.
Notes
- Use sharp cheddar for a stronger cheese flavor or combine with other cheeses like Gruyère for added richness.
- For a creamier texture, substitute whole milk with half-and-half or add a splash of cream.
- Panko breadcrumbs provide a crunchy contrast but regular breadcrumbs can be used as well.
- Make sure to grease the baking dish to prevent sticking.
- Feel free to add cooked bacon, herbs, or spices for variation.
