Description
A rich and creamy baked macaroni and cheese with a velvety cheddar sauce and a golden, bubbling top. Elegant enough for gatherings, comforting enough for cozy family dinners.
Ingredients
Scale
- 1 pound (450 grams) elbow macaroni
- 1/2 cup (113 grams) unsalted butter
- 1/2 cup (60 grams) all purpose flour
- 4 cups (960 milliliters) whole milk
- 4 cups (450 grams) sharp cheddar cheese, freshly shredded and divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente. 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 smooth and lightly golden.
- Gradually whisk in the milk, stirring constantly until the sauce thickens, about 5 minutes.
- Remove from heat and stir in 3 cups of the shredded cheddar until fully melted. Season with salt, black pepper, and paprika.
- Fold the cooked macaroni into the cheese sauce and transfer to a greased 9 by 13 inch baking dish. Sprinkle the remaining 1 cup of cheddar evenly over the top.
- Bake for 20 to 25 minutes until golden on top and bubbling around the edges. Let rest for 5 minutes before serving.
Notes
- Use freshly grated cheese for the smoothest sauce.
- Warm the milk slightly before adding to prevent lumps.
- Do not overbake to keep the center creamy.
- Add a splash of milk when reheating leftovers to restore creaminess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
Keywords: mac and cheese, baked macaroni and cheese, creamy pasta, cheddar pasta bake, comfort food dinner