Description
Classic creamy macaroni and cheese baked to golden perfection with a crunchy breadcrumb topping, perfect for a comforting family meal.
Ingredients
Pasta
- 16 ounces elbow macaroni, cooked
Sauce
- 1/2 cup butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup flour
- 3 1/2 cups milk
- 1 lb cheese, cut into cubes (Velveeta recommended for creaminess)
Topping
- Breadcrumbs, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dish.
- Make Roux: In a pan, melt the butter, then add salt, pepper, and flour. Stir continuously until the mixture is smooth and forms a roux.
- Add Milk: Remove the pan from heat, gradually add the milk while stirring, then return the pan to heat and bring the mixture to a boil.
- Boil Sauce: Let the sauce boil for 1 minute while stirring to thicken it properly.
- Melt Cheese: Remove the pan from heat again and add the cubed cheese. Stir until the cheese has fully melted into the sauce, creating a smooth cheese sauce.
- Combine and Bake: Pour the cheese sauce over the cooked elbow macaroni, stir gently to combine, then sprinkle breadcrumbs evenly on top. Bake in the preheated oven at 350 degrees for 30 minutes until the topping is golden and crispy.
Notes
- Use Velveeta or a similar processed cheese for a creamier texture, or substitute with cheddar for a sharper flavor.
- Ensure macaroni is cooked al dente before mixing with the cheese sauce to avoid mushiness.
- Breadcrumbs add a nice crunch but can be omitted for a softer topping or replaced with crushed crackers for extra flavor.
- For a richer sauce, you can add a little heavy cream or increase the butter slightly.
- This recipe yields 6 servings and can be doubled for larger groups.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
