Description
A classic and extra cheesy baked macaroni and cheese recipe that brings back memories of grandma’s kitchen.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, and paprika to create a roux.
- Gradually whisk in the milk, cooking until the mixture thickens.
- Add 3 cups of shredded cheddar cheese to the sauce, stirring until melted and smooth.
- Combine the cheese sauce with the cooked macaroni, mixing well.
- Pour the macaroni and cheese mixture into a greased baking dish.
- Top with remaining cheddar cheese and breadcrumbs if using.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- Feel free to mix in cooked vegetables or proteins for added nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg