Description
Creamy baked mac and cheese with a rich, velvety sauce and a golden, slightly crispy top that makes every bite comforting and satisfying.
Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 2 cups whole milk
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 180°C.
- Cook the elbow macaroni in salted water until slightly firm, then drain.
- In a saucepan, melt the butter over medium heat, stir in the flour, then slowly whisk in the milk until smooth.
- Add the shredded cheddar cheese, salt, and black pepper to the sauce, stirring until fully melted and creamy.
- Combine the cooked macaroni with the cheese sauce and mix well.
- Transfer the mixture into a baking dish and spread evenly.
- Bake for 20 minutes until the top is golden and slightly crispy.
- Remove from the oven, let it rest for a few minutes, then serve warm.
Notes
- Use freshly shredded cheese for better melting and smoother texture
- Do not overcook the pasta to avoid a mushy result
- Stir the sauce continuously to prevent lumps
- Add a splash of milk when reheating to keep it creamy
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
Keywords: baked mac and cheese, creamy pasta, comfort food, easy dinner, cheesy casserole