Ingredients
Scale
- 1 pound elbow macaroni
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 3 cups shredded cheddar cheese (mix of sharp and mild)
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 cup breadcrumbs
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook elbow macaroni until al dente (7-8 minutes). Drain and set aside.
- Make the roux: In a saucepan over medium heat, melt butter. Whisk in flour until smooth; cook for 1 minute.
- Add milk and cheese: Gradually whisk in milk until thickened. Stir in cheddar and Parmesan until melted.
- Combine pasta and sauce: Fold macaroni into the cheese sauce; season with salt and pepper.
- Bake: Preheat oven to 350°F (175°C). Transfer mixture to a greased baking dish, top with breadcrumbs, and bake for 25-30 minutes until bubbly and 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: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg