Description
Baked Macaroni and Cheese is the ultimate comfort food that brings back childhood memories with every cheesy, gooey bite. This classic dish features perfectly cooked elbow macaroni enveloped in a rich blend of sharp cheddar and Monterey Jack cheeses, all topped with a crunchy breadcrumb crust. Whether for a family gathering or a cozy night in, this creamy delight is sure to impress everyone at the table.
Ingredients
Scale
- 8 oz elbow macaroni
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 1 cup seasoned breadcrumbs
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cook elbow macaroni in salted boiling water until al dente (6-8 minutes). Drain but do not rinse.
- In a saucepan over medium heat, melt butter; whisk in flour to form a roux for about 2 minutes.
- Gradually add milk while whisking continuously until thickened (about 5 minutes).
- Remove from heat; stir in cheddar and Monterey Jack until melted and smooth. Season with salt and pepper.
- Combine cooked macaroni with cheese sauce in the baking dish.
- Mix breadcrumbs with paprika; sprinkle over the macaroni mixture.
- Bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg