Description
Rich, creamy, and irresistibly cheesy, this is the ultimate homemade baked macaroni and cheese recipe—perfect comfort food for any night.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup grated Gruyère cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook elbow macaroni in a large pot of salted boiling water until al dente; drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in milk, stirring constantly until thickened, about 4-5 minutes. Add cheddar and Gruyère cheese, stirring until melted and smooth. Season sauce with salt, pepper, and paprika.
- Add drained pasta to the cheese sauce and stir to combine. Pour mixture into prepared baking dish.
- Top with panko breadcrumbs and bake uncovered for 20-25 minutes, or until bubbling and golden brown on top. Serve hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 610 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg