Description
A creamy, seasoned pasta dish baked to golden perfection with sharp cheddar, mozzarella, and a flour-thickened sauce for a silky, restaurant-quality finish.
Ingredients
Elbow macaroni 2 cups
Unsalted butter 4 tbsp
All-purpose flour 4 tbsp
Whole milk 2 cups
Sharp cheddar 4 cups (grated)
Mozzarella 1 cup (optional: add Gruyère)
Breadcrumbs 1/4 cup
Salt and pepper to taste
Instructions
Boil water and salt. Cook macaroni 8-10 minutes; reserve 1/2 cup starchy water. In a large pot, melt butter over medium heat. Add flour and whisk constantly for 1 minute. Gradually whisk in milk; simmer 3-5 minutes until thickened (180°F). Add cheese 1/2 cup at a time, stirring until melted. Off-heat mix in pasta and reserved water. Transfer to a greased baking dish. Top with breadcrumbs and bake at 375°F for 20-25 minutes until golden.
Notes
Use room-temperature butter for smooth roux. Grate cheese fresh for better melting. Substitute Gruyère for added nuttiness. If cheese overflows during mixing, return pot to low heat briefly.
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 10g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg