Save to Pinterest A creamy, nostalgic classic featuring tender elbow macaroni baked in a rich, cheesy sauce with a golden breadcrumb topping. Perfect for family dinners or gatherings.
This recipe brings back warm memories of childhood and always fills the house with an irresistible aroma that everyone loves.
Ingredients
- Pasta: 12 oz (340 g) elbow macaroni
- Cheese Sauce: 4 cups (1 L) whole milk, 1/4 cup (60 g) unsalted butter, 1/4 cup (30 g) all-purpose flour, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (100 g) Gruyère or Monterey Jack cheese shredded, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground mustard (optional), 1/8 tsp cayenne pepper (optional)
- Topping: 1 cup (60 g) panko breadcrumbs, 2 tbsp (30 g) unsalted butter melted, 1/2 cup (50 g) sharp cheddar cheese shredded
Instructions
- Preheat:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1 to 2 minutes less than package instructions. Drain and set aside.
- Make Roux:
- In a medium saucepan over medium heat melt 1/4 cup butter. Whisk in the flour and cook for 1 minute to form a roux.
- Make Sauce:
- Gradually whisk in the milk. Cook stirring constantly until the sauce thickens about 5 to 7 minutes.
- Add Cheese:
- Remove from heat and stir in cheddar and Gruyère (or Monterey Jack) cheeses until fully melted. Season with salt pepper mustard and cayenne if using.
- Combine:
- Combine cooked macaroni and cheese sauce in a large bowl. Mix well then transfer to the prepared baking dish.
- Prepare Topping:
- In a small bowl toss breadcrumbs with melted butter. Sprinkle over macaroni. Top with remaining 1/2 cup cheddar.
- Bake:
- Bake for 25 to 30 minutes or until golden and bubbling. Let rest 10 minutes before serving.
Save to Pinterest This dish is always a hit at our family gatherings and reminds us of cozy nights spent together around the dinner table.
Required Tools
Large pot medium saucepan whisk mixing bowls 9x13-inch baking dish measuring cups and spoons
Allergen Information
Contains Milk (dairy) Wheat (gluten) May contain traces of nuts or soy if present in cheese or breadcrumbs Always check ingredient labels
Nutritional Information
Calories 460 Total Fat 24 g Carbohydrates 41 g Protein 19 g per serving
Save to Pinterest This classic recipe is sure to become a favorite adding warmth and comfort to any meal.
Recipe FAQs
- → What type of pasta is best for this dish?
Elbow macaroni is ideal as its shape holds the cheese sauce well and bakes evenly.
- → Can I substitute the cheeses used?
Yes, Gruyère can be replaced with mozzarella for a milder flavor without compromising creaminess.
- → How do I achieve a crispy breadcrumb topping?
Toss panko breadcrumbs with melted butter before sprinkling over the pasta to ensure a golden, crunchy crust after baking.
- → Is there a way to add more depth of flavor?
A pinch of smoked paprika added to the cheese sauce will enhance the savory notes with a subtle smokiness.
- → Can I prepare the sauce ahead of time?
The cheese sauce can be made in advance and combined with pasta just before baking to save time on serving day.