Creamy Baked Macaroni and Cheese with Crispy Breadcrumb Topping
Equipment
- Large pot
- Medium saucepan
- Baking dish
- Whisk
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain breadcrumbs
- 1 tablespoon unsalted butter, melted
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni until just tender. Drain and set aside.
- In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for one minute to form a smooth paste.
- Slowly pour in the milk while whisking. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon.
- Remove the sauce from the heat. Stir in the shredded cheddar cheese, salt, and pepper until the cheese melts and the sauce turns smooth.
- Add the drained macaroni to the cheese sauce and stir until every piece is coated.
- Transfer the mixture to a greased baking dish. In a small bowl, combine the breadcrumbs with the melted tablespoon of butter, then sprinkle evenly over the top.
- Bake at 375°F for 20 to 25 minutes until the topping turns golden and the edges bubble. Let it rest for a few minutes before serving.
Notes
For the crispiest topping, mix the breadcrumbs with melted butter right before sprinkling so they brown evenly in the oven. Leftovers reheat best in a 350°F oven for 10 minutes to restore some crunch rather than using a microwave. If you want a slightly sharper flavor, swap half the cheddar for a small amount of grated Parmesan in the sauce.
Course: Side Dish
Cuisine: American
Equipment: Large pot, Medium saucepan, Baking dish, Whisk
Cuisine: American
Equipment: Large pot, Medium saucepan, Baking dish, Whisk