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The ultimate comfort food classic. Tender elbow macaroni is enveloped in a rich, velvety cheese sauce, then baked with a buttery, crisp breadcrumb topping until golden and bubbly.
For 6 servings
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a rolling boil and add 2 tablespoons of salt.
Cook the elbow macaroni in the boiling water according to package directions, but undercook it by 2 minutes from the al dente time. It will finish cooking in the oven. Drain the pasta well and set it aside.
While the pasta cooks, begin the cheese sauce. In a large saucepan or Dutch oven, melt 6 tablespoons of unsalted butter over medium heat.
Whisk the all-purpose flour into the melted butter to form a paste (a roux). Cook, whisking constantly, for 1-2 minutes to eliminate the raw flour taste. The roux should be smooth and bubbly.
Gradually pour in the warm milk while whisking continuously to ensure a smooth, lump-free sauce. Continue to cook for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Remove the saucepan from the heat. Add the shredded sharp cheddar and Gruyère cheeses, stirring until they are completely melted and the sauce is velvety smooth. Do not return to high heat, as this can cause the cheese to separate.
Stir in the salt, black pepper, dry mustard powder, paprika, and nutmeg. Taste and adjust seasonings if necessary.
The ultimate comfort food classic. Tender elbow macaroni is enveloped in a rich, velvety cheese sauce, then baked with a buttery, crisp breadcrumb topping until golden and bubbly.
This american recipe takes 65 minutes to prepare and yields 6 servings. At 882.76 calories per serving with 37.13g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Add the drained macaroni to the cheese sauce and stir gently until every piece of pasta is well-coated. Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, melt the remaining 2 tablespoons of butter. Add the panko breadcrumbs and toss until they are evenly coated. Sprinkle the buttered breadcrumbs over the top of the macaroni and cheese.
Bake uncovered for 20-25 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is golden brown and crisp.
Remove from the oven and let the macaroni and cheese rest for at least 10 minutes before serving. This allows the sauce to set and thicken properly.
Stir in cooked, crumbled bacon, shredded chicken, or browned ground beef with the pasta for a heartier meal.
Mix in steamed broccoli florets, peas, or sautéed spinach and mushrooms for added nutrients and flavor.
Experiment with different cheese blends. Monterey Jack, Colby, Fontina, or smoked Gouda are all excellent choices that melt well.
Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce for some heat.
For an extra-rich topping, mix the panko with some grated Parmesan cheese and a pinch of garlic powder before sprinkling over the top.
The significant amount of milk and cheese in this recipe provides a substantial source of calcium, which is essential for strong bones and teeth.
The pasta is a primary source of carbohydrates, which the body uses as its main fuel source, providing a quick and sustained energy boost.
Cheese and milk contribute a good amount of protein, which is vital for muscle repair, growth, and overall body function.
As a classic comfort food, enjoying a warm bowl of mac and cheese can have a positive impact on mood and emotional well-being.
Baked Macaroni and Cheese is a rich, indulgent comfort food that is high in calories, fat, and sodium. It's best enjoyed in moderation as part of a balanced diet. To make a slightly healthier version, you can use whole wheat pasta, reduced-fat milk and cheese, and add vegetables like broccoli or spinach.
A single serving of this recipe contains approximately 850 calories. The exact number can vary based on the specific brands of cheese, milk, and butter used.
A grainy sauce is usually caused by two things: using pre-shredded cheese, which has anti-caking agents, or overheating the sauce after adding the cheese. Always shred your own cheese from a block and remove the sauce from the heat before stirring in the cheese until just melted.
Yes. You can assemble the entire dish (without the breadcrumb topping), cover, and refrigerate for up to 2 days. When ready to bake, let it sit at room temperature for 30 minutes, then add the topping and bake as directed, possibly adding 10-15 minutes to the baking time.
A combination of a good melting cheese and a strong-flavored cheese is ideal. Sharp cheddar provides the classic flavor, while Gruyère adds a creamy, nutty complexity. Other great options include Colby, Monterey Jack, Fontina, and Gouda.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a serving in a microwave-safe dish and heat until warm, stirring halfway through. You can add a splash of milk to restore some of the creaminess. Alternatively, you can reheat it in a 350°F (175°C) oven until heated through.
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