Description
A comforting, creamy baked macaroni and cheese dish that evokes nostalgia and warmth.
Ingredients
Scale
- 8 oz elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- ½ cup breadcrumbs
Instructions
- Cook the pasta: Boil a large pot of salted water, add the elbow macaroni, and cook until al dente. Drain and set aside.
- Make the cheese sauce: Melt the butter in a large saucepan over medium heat, whisk in the flour, stirring constantly until it forms a light roux.
- Add milk: Gradually pour in the milk while whisking to prevent lumps, and cook until thickened, about 4-5 minutes.
- Cheesy goodness: Reduce heat to low, add the shredded cheese, garlic powder, salt, and pepper until smooth.
- Combine pasta and sauce: Fold in the cooked macaroni until every piece is coated.
- Prepare for baking: Pour into a greased 9×13-inch baking dish and sprinkle breadcrumbs on top.
- Bake: Preheat oven to 350°F (175°C) and bake for 20 minutes until bubbly and golden brown.
- Enjoy: Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in an oven with a splash of milk for creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg
Keywords: mac and cheese, comfort food, baked pasta, cheesy dish, family recipe