Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup fresh breadcrumbs
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tsp paprika (optional)
Instructions
- Cook the elbow macaroni in salted boiling water until al dente (8-10 minutes). Drain and set aside.
- In a saucepan, melt butter over medium heat. Gradually whisk in flour and cook for about 2 minutes.
- Slowly add milk while whisking to avoid lumps. Cook until thickened (about 5 minutes), then season with garlic powder, salt, pepper, and paprika.
- Stir in the shredded cheddar until melted and smooth.
- Combine the cooked macaroni with the cheese sauce until well-coated.
- Transfer to a greased baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg