Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, freshly grated
- 2 cups whole milk
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup panko breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour until light golden brown.
- Gradually stir in the milk until the mixture is smooth and bubbly.
- Lower the heat and mix in shredded cheddar until melted. Season with salt and pepper.
- Combine cooked pasta with the cheese sauce, then transfer to a greased baking dish.
- Sprinkle panko breadcrumbs on top and bake for 20-25 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 455
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg