Ingredients
Scale
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (or low-fat milk)
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper to taste
- Optional: Cooked bacon or sautéed vegetables for added flavor
Instructions
- 1. Cook macaroni: Boil a large pot of salted water and cook elbow macaroni until al dente (about 8 minutes). Drain and set aside.
- 2. Make roux: In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 2 minutes until light golden.
- 3. Add milk: Gradually pour in milk while whisking continuously until the mixture thickens (about 5–7 minutes).
- 4. Stir in cheese: Remove from heat and add shredded cheddar cheese gradually, stirring until smooth.
- 5. Combine: Toss cooked macaroni with the cheese sauce in a mixing bowl until well-coated.
- 6. Optional baking: Transfer to a greased baking dish, top with extra cheese or breadcrumbs, and bake at 350°F (175°C) for 20 minutes until bubbly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 520
- Sugar: 9g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 70mg