Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water until al dente; drain and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in flour and cook for about 1 minute.
- Gradually add milk while whisking until thickened. Stir in shredded cheddar until melted.
- Combine the cooked pasta with the cheese sauce, ensuring every piece is coated.
- Preheat the oven to 350°F (175°C). Transfer to a greased baking dish, sprinkle breadcrumbs on top.
- Bake for 20-25 minutes until golden brown and bubbly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 440
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 60mg