Description
A comforting dish of homemade macaroni and cheese, featuring a creamy cheese sauce and a crunchy breadcrumb topping.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup breadcrumbs
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- Cook the elbow macaroni according to package instructions until al dente, then drain.
- In a medium saucepan, melt the butter over medium heat and stir in the flour to form a roux.
- Add the milk gradually, stirring until the mixture thickens, then remove from heat and stir in the cheese and seasonings.
- Combine the drained macaroni with the cheese sauce, ensuring each piece is coated.
- Pour the mixture into the prepared baking dish and sprinkle breadcrumbs on top.
- Bake for 25 to 30 minutes, until the top is golden and bubbly.
- Cool slightly before serving.
Notes
To avoid mushy pasta, ensure macaroni is cooked al dente. Let the dish rest after baking for better serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg