Baked Macaroni and Cheese

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Macaroni:
  • Unsalted butter, for the dish
  • 2 teaspoons kosher salt
  • 1 pound elbow macaroni with ridges
  • Cheese Sauce:
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 2 cups milk
  • 2 cups grated sharp Cheddar
  • Topping:
  • 1/2 cup breadcrumbs
  • 4 tablespoons (1/2 stick) unsalted butter, melted
Directions
Watch how to make this recipe.
  • For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.

  • Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.

  • For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.

  • For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.

  • Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.


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    This recipe is featured in:

    Easy Comfort Food Recipes