Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 cup Panko breadcrumbs
Instructions
- 1. Boil Pasta: Cook the elbow macaroni in salted water until al dente (7-9 minutes). Drain and set aside.
- 2. Create Roux: In a saucepan over medium heat, melt butter. Whisk in flour and cook until golden brown (about 2 minutes).
- 3. Add Milk and Cheese: Gradually whisk in milk until smooth; cook until slightly thickened. Stir in shredded cheddar cheese until melted.
- 4. Combine: Gently fold pasta into the cheese sauce until evenly coated.
- 5. Top and Bake: Preheat oven to 350°F (175°C). Pour mac and cheese into a baking dish, sprinkle Panko on top, and bake uncovered for 20-25 minutes until golden brown.
- 6. Serve: Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 6g
- Sodium: 730mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg