Classic Baked Macaroni and Cheese

🧂 Ingredients

• 1 lb Elbow macaroni
• 4 cups Sharp cheddar cheese
• 3 cups Whole milk
• 4 tbsp Unsalted butter
• 3 tbsp All-purpose flour
• 1 cup Panko breadcrumbs
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 tsp Nutmeg

👨‍🍳 Instructions

1. 1

   Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.

   ⏱️ 2 minutes
2. 2

   Cook the elbow macaroni according to package directions until al dente. Drain well and set aside. While the pasta cooks, prepare the cheese sauce.

   ⏱️ 12 minutes
3. 3

   In a large saucepan or Dutch oven, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until it forms a smooth paste (a roux) and smells slightly nutty. Do not let it brown.

   ⏱️ 3 minutes
4. 4

   Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking and bring the mixture to a gentle simmer. Cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.

   ⏱️ 7 minutes
5. 5

   Remove the saucepan from the heat. Stir in 3 cups of the grated cheddar cheese, 1 tablespoon of butter (for the topping), salt, pepper, and optional nutmeg. Stir until the cheese is completely melted and the sauce is smooth and creamy.

   ⏱️ 5 minutes
6. 6

   Add the drained macaroni to the cheese sauce and stir gently until all the pasta is evenly coated. Pour the macaroni and cheese mixture into the prepared baking dish.

   ⏱️ 2 minutes
7. 7

   In a small bowl, combine the panko breadcrumbs with the remaining 1 tablespoon of butter (melted). Sprinkle this mixture evenly over the top of the macaroni and cheese. Then, sprinkle the reserved 1 cup of cheddar cheese over the breadcrumbs.

   ⏱️ 3 minutes
8. 8

   Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly around the edges. Let stand for 5-10 minutes before serving to allow the sauce to set slightly.

   ⏱️ 25 minutes

💡 Pro Tips

• ✓Use freshly grated cheese for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
• ✓Cook the pasta to al dente to prevent it from becoming mushy during baking.
• ✓For a richer flavor, consider using a blend of cheeses like Gruyère, Monterey Jack, or Fontina along with the sharp cheddar.
• ✓Warming the milk slightly before adding it to the roux helps prevent lumps and ensures a smoother sauce.

🔄 Variations

• Add cooked lobster meat or shrimp to the macaroni and cheese before baking for a decadent seafood version.
• Substitute smoked Gouda for some or all of the cheddar for a smoky, complex flavor.
• Stir in cooked bacon, caramelized onions, or jalapeños for added flavor and texture.

🥗 Nutrition

Per serving