Homemade Macaroni and Cheese
A warm, creamy bowl of comfort food made with elbow macaroni, a rich cheese sauce, and a crunchy breadcrumb topping, perfect for family gatherings and cozy dinners.
Ingredients
Pasta and Sauce Base
- 8 ounces elbow macaroni Cook until al dente
- 2 tablespoons butter For cooking the roux
- 2 tablespoons all-purpose flour To create the roux
- 2 cups milk Use whole or non-dairy milk
- 1 teaspoon salt To season the sauce
- ½ teaspoon black pepper To season the sauce
- ½ teaspoon garlic powder To enhance flavor
- ½ teaspoon onion powder To enhance flavor
Cheeses
- 2 cups shredded sharp cheddar cheese Main cheese for the sauce
- 1 cup shredded Gruyère cheese Adds a rich flavor
Topping
- 1 cup panko breadcrumbs For a crispy topping
- 2 tablespoons melted butter To mix with breadcrumbs
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Gather all ingredients.
- Cook the elbow macaroni according to package directions until al dente, then drain and set aside.
Making the Sauce
- In a medium saucepan, melt 2 tablespoons of butter over medium heat.
- Add the flour and whisk continuously for about a minute to create a roux.
- Gradually whisk in the milk, continuing to stir until the mixture thickens, about 3-5 minutes.
- Stir in the salt, black pepper, garlic powder, and onion powder.
- Remove from heat and add the cheddar and Gruyère cheeses, stirring until melted and smooth.
Combining
- In a large mixing bowl, combine the cooked macaroni with the cheese sauce, ensuring all pasta is coated.
- Pour the mixture into a greased baking dish.
Topping and Baking
- In a separate bowl, mix the panko breadcrumbs with melted butter.
- Sprinkle the breadcrumb mixture over the macaroni.
- Bake in the oven for 25-30 minutes until the top is golden brown and bubbly.
Notes
For extra flavors, consider adding cooked proteins like chicken or vegetables such as broccoli. This dish can also be made ahead of time and refrigerated until baking.