A classic American comfort food dish made with elbow macaroni, a rich and creamy cheese sauce, and a crispy breadcrumb topping.
Ingredients
Scale:
8 ounces elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
1 cup shredded Gruyère cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup breadcrumbs
Instructions
Preheat your oven to 350°F (175°C). This ensures that your Baked Macaroni and Cheese cooks evenly.
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8 minutes. Drain and set aside.
In the same pot, melt the butter over medium heat. Add the flour, whisking constantly for about 2 minutes to create a roux.
Gradually whisk in the milk, continuing to stir until the mixture thickens and bubbles, about 5 minutes.
Remove the pot from heat and stir in the cheddar and Gruyère cheeses until melted and smooth. Add salt and black pepper to taste.
Fold the cooked macaroni into the cheese sauce, ensuring every piece is well coated.
Transfer the cheesy macaroni mixture to a greased baking dish. Spread it evenly.
Sprinkle breadcrumbs evenly over the top. This will create a deliciously crispy topping.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
Remove from the oven and let it cool for a few minutes before serving. Enjoy your rich and cheesy casserole!
