Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- ½ tsp mustard powder
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Boil salted water in a large pot. Add elbow macaroni and cook until al dente (about 7-8 minutes). Drain and set aside.
- 2. Make the Cheese Sauce: In a medium saucepan over medium heat, melt butter. Whisk in flour for one minute. Gradually add milk, stirring constantly until thickened (about 3-5 minutes).
- 3. Add Cheese: Remove from heat and mix in shredded cheddar until melted. Stir in garlic powder, mustard powder, salt, and pepper.
- 4. Combine: Fold cooked macaroni into the cheese sauce until well coated. Optionally, mix in extras like crispy bacon or jalapeños.
- 5. Prepare for Baking: Preheat oven to 350°F (175°C). Transfer mac and cheese to a greased baking dish and top with panko breadcrumbs.
- 6. Bake: Bake for 20-25 minutes until bubbly and golden brown on top. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg