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Mac and Cheese

This Mac and Cheese recipe is a quick and comforting dish, perfect for weeknights and sure to please the whole family.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz elbow macaroni
Cheese Sauce Ingredients
  • 2 cups sharp cheddar cheese, shredded Use fresh-shredded cheddar for best melt.
  • 2 cups whole milk Whole milk gives creamier sauce.
  • 4 tbsp unsalted butter Helps control salt.
  • 2 tbsp all-purpose flour
Topping Ingredients
  • 1 cup panko bread crumbs

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the elbow macaroni until just shy of tender (al dente). Drain and set aside.
  2. Melt butter in a saucepan over medium heat; you should hear a gentle sizzle.
  3. Stir in the flour and cook for 1–2 minutes until the mixture smells slightly toasted.
  4. Gradually whisk in the milk, a little at a time, and cook while whisking until the sauce thickens and coats the back of a spoon.
  5. Remove from heat and stir in the shredded cheddar until the sauce becomes smooth and glossy.
  6. Combine the cheese sauce with the cooked macaroni and stir so every noodle gets coated.
  7. Transfer to a buttered baking dish, sprinkle the panko evenly on top, and pat lightly so it adheres.
  8. Bake at 350°F for 20 minutes until bubbling with golden-brown crumbs and the edges show light browning. Serve hot.

Notes

Store covered in the fridge for up to 3–4 days or freeze in portions for up to 2 months; thaw overnight before reheating. You can also turn cold portions into a grilled Mac and Cheese sandwich.