Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 3 cups whole milk
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- Salt and pepper to taste
- 1 cup breadcrumbs (optional)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a medium saucepan over medium heat, melt the butter. Stir in flour until smooth, cooking for about one minute.
- Gradually whisk in milk, cooking until slightly thickened (about 3-5 minutes).
- Remove from heat and stir in cheddar cheese until melted; season with salt and pepper.
- Combine the cooked macaroni with the cheese sauce, ensuring well-coated.
- For baked mac and cheese, transfer to a greased baking dish, top with breadcrumbs if desired, and bake at 350°F (175°C) for 20 minutes or until golden brown.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg