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
- Salt to taste
- Pepper to taste
- ½ tsp paprika (optional)
- ¼ cup breadcrumbs (optional)
Instructions
- 1. Cook the Pasta: Boil water in a large pot. Add elbow macaroni and cook until al dente (7-8 minutes). Drain and set aside.
- 2. Create the Cheese Sauce: In a saucepan over medium heat, melt butter. Whisk in flour until smooth and golden. Gradually add milk while whisking continuously to prevent lumps. Stir until thickened, then add cheddar cheese and mix until fully melted.
- 3. Combine: Fold the cooked macaroni into the cheese sauce until well coated.
- 4. Bake (Optional): For baked Mac and Cheese, transfer to a greased baking dish, top with breadcrumbs mixed with melted butter, and bake at 350°F (175°C) for about 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg