Description
A straightforward recipe for classic baked macaroni and cheese.
Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
- Gradually whisk in the milk until the mixture is smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
- Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg.
- Add the cheddar cheese and Gruyere cheese to the sauce, stirring until the cheese melts and the sauce is smooth.
- Fold the cooked macaroni into the cheese sauce until everything is evenly coated.
- Pour the mixture into the prepared baking dish.
- Sprinkle the breadcrumbs evenly over the top.
- Bake for 25 to 30 minutes, or until the top is golden brown and the sauce is bubbly.
Notes
- For a crispier topping, lightly toast the breadcrumbs in a dry skillet before sprinkling them on top.
- You can use any combination of sharp, melting cheeses you prefer.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 650
- Fat: 32
- Saturated Fat: 19
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 25
- Cholesterol: 95
Keywords: baked mac and cheese, macaroni and cheese, baked pasta, cheddar cheese, comfort food