Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup panko bread crumbs
Instructions
- Cook the elbow macaroni in salted boiling water until al dente (about 7-8 minutes). Drain and set aside.
- In a saucepan over medium heat, melt the unsalted butter and whisk in the all-purpose flour until smooth. Cook for about 1 minute to form a roux.
- Gradually add the whole milk while whisking continually until the mixture thickens slightly.
- Remove from heat and stir in the shredded cheddar cheese until melted.
- Combine the cooked macaroni with the cheese sauce until well coated.
- Transfer to a greased baking dish, sprinkle with panko bread crumbs, and bake at 350°F (175°C) for 20-25 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg