Ingredients
Scale
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 1 cup panko breadcrumbs
Instructions
- Cook the elbow macaroni in salted boiling water until al dente (about 7-8 minutes). Drain and set aside.
- In another saucepan over medium heat, melt the butter. Stir in the flour to create a roux, whisking for about 1 minute.
- Gradually whisk in the milk until thickened (5-7 minutes), then stir in the cheddar cheese until melted.
- Combine the cooked macaroni with the cheese sauce until fully coated.
- Transfer to a greased baking dish, top with panko breadcrumbs, and bake at 350°F (175°C) for 20-25 minutes or until golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 56mg