Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups shredded cheddar cheese
- 1/2 cup bread crumbs
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: Cook macaroni according to package directions. Drain.
- Step 3: In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Step 4: Reduce heat and stir in salt and pepper. Add cheddar cheese and stir until melted and smooth.
- Step 5: Add macaroni to the cheese sauce and stir to combine. Pour into the prepared baking dish.
- Step 6: Sprinkle bread crumbs evenly over the top. Bake for 20-25 minutes, or until golden brown and bubbly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a creamy reheat, add a splash of milk when warming up your mac and cheese in the microwave or oven.
- Serve your baked mac and cheese alongside a fresh, crisp salad to balance the richness.
- For an extra flavorful cheese sauce, try using a blend of cheddar and Gruyere!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American