Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, grated
- 2 cups whole milk
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta in boiling salted water until al dente according to package instructions. Drain and set aside.
- In a saucepan over medium heat, melt butter. Whisk in flour until smooth, cooking for about two minutes.
- Gradually whisk in milk, stirring continuously until the mixture thickens (about five minutes). Season with garlic powder, salt, and pepper.
- Remove from heat and stir in grated cheddar cheese until melted and creamy.
- Fold cooked pasta into the cheese sauce until well combined.
- Transfer to a greased baking dish, top with panko breadcrumbs, and bake at 350°F (175°C) for 20–30 minutes until bubbly and golden.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Halal
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg