Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 350°F (175°C).
- Cook elbow macaroni in salted boiling water until al dente (6-8 minutes). Drain and set aside.
- In a saucepan over medium heat, melt butter. Whisk in flour to create a roux until bubbling lightly. Gradually whisk in milk until smooth and thickened (about 5 minutes).
- Remove from heat and mix in shredded cheddar until melted.
- Combine cooked pasta with cheese sauce until well-coated.
- Pour into a greased baking dish, sprinkle panko breadcrumbs on top, and bake uncovered for 25-30 minutes or 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: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg