Mac and Cheese
Dive into this irresistibly cheesy Mac and Cheese—creamy, rich, and the ultimate comfort food that everyone will love.
Equipment
- Large Pot
- Saucepan
- Whisk
- Baking dish
Ingredients
- 8 oz elbow macaroni uncooked
- 2 cups sharp cheddar cheese shredded
- 2 cups whole milk
- 4 tbsp unsalted butter divided
- 2 tbsp all-purpose flour
- 1 cup panko bread crumbs for topping
Instructions
- Preheat oven to 350°F (175°C). Gather and prepare all ingredients.
- Bring a large pot of salted water to a boil. Cook elbow macaroni 7–8 minutes until al dente. Drain and set aside.
- In a saucepan, melt 2 tbsp butter over medium heat. Add flour and whisk for 1 minute to form a roux.
- Gradually whisk in milk. Cook 3–5 minutes until sauce thickens, whisking constantly.
- Remove from heat. Stir in shredded cheddar cheese until fully melted and smooth.
- Fold cooked macaroni into cheese sauce until evenly coated.
- Transfer mixture into a greased baking dish. Spread evenly.
- Sprinkle panko bread crumbs over the top. Dot with remaining butter.
- Bake uncovered for 20–25 minutes until golden and bubbly.
- Cool slightly before serving warm.
Notes
Use freshly shredded cheese for best melting. Add nutmeg or cayenne for extra flavor. Store leftovers in the fridge for 4–5 days or freeze up to 3 months.