Description
A creamy, oven-baked macaroni and cheese made with a rich cheddar sauce and tender elbow pasta, finished with a golden bubbly top that delivers classic comfort in every bite.
Ingredients
Scale
- 2 cups dry elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 2 1/2 cups whole milk
- 3 cups freshly shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente according to package instructions. Drain and set aside.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes until lightly golden.
- Slowly whisk in the whole milk, stirring constantly, and cook for 5 to 7 minutes until the sauce thickens.
- Remove from heat and stir in 2 1/2 cups of shredded cheddar cheese, salt, black pepper, and paprika until smooth.
- Combine the cooked macaroni with the cheese sauce and transfer to a 9 by 13 inch baking dish. Sprinkle the remaining 1/2 cup cheddar cheese evenly on top.
- Bake for 20 to 25 minutes until golden and bubbling around the edges.
- Let rest for 5 to 10 minutes before serving.
Notes
- Grate the cheese fresh for the smoothest melting texture.
- Warm the milk slightly before adding to prevent lumps.
- Slightly undercook the pasta so it finishes perfectly in the oven.
- Add a splash of milk when reheating leftovers to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
Keywords: classic mac and cheese, baked macaroni and cheese, creamy pasta dinner, homemade comfort food, cheddar pasta bake