Description
Baked Macaroni and Cheese is the ultimate comfort food, perfect for family gatherings or a cozy night in. This dish features tender elbow macaroni enveloped in a velvety cheese sauce, topped with a golden-brown crust that adds a delightful crunch. With its rich blend of sharp cheddar and Monterey Jack cheeses, this classic recipe is sure to become a favorite at your dinner table. Whether served as a main course or a side dish, this baked macaroni and cheese is creamy, cheesy, and utterly satisfying.
Ingredients
Scale
- 16 ounces elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- Cook the elbow macaroni according to package directions until al dente; drain and set aside.
- In a large saucepan over medium heat, melt the butter and whisk in the flour for 1 minute to create a roux.
- Gradually whisk in the milk until smooth and thickened (about 5-7 minutes). Bring to a gentle simmer.
- Remove from heat; stir in 3 cups of shredded cheddar and Monterey Jack until melted. Season with salt and pepper.
- Add cooked macaroni to the cheese sauce; mix well to coat.
- Pour into the prepared baking dish and top with remaining cheddar and breadcrumbs.
- Bake for 20-25 minutes until bubbly and golden brown. Allow to stand for 5-10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American Comfort Food
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg