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Homemade Mac and Cheese
Description
This classic baked mac and cheese recipe with a buttered bread crumb
topping is creamy and comforting. It's easy to make the cheese sauce
from scratch on your stovetop, starting with a roux and adding milk,
Cheddar, and Parmesan, resulting in a rich, decadent sauce that
coats every nook and cranny of the noodles. Serve this comfort-food
macaroni and cheese casserole with grilled meats, sloppy Joes, fried
chicken or alongside a salad for a meatless dinner.
Ingredient
- 8 ounces uncooked elbow macaroni
- ¼ cup salted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups milk, or more as needed
- 2 cups shredded sharp Cheddar cheese
- ½ cup finely grated Parmesan cheese
- salt and ground black pepper to taste (Optional)
Steps
-
Preheat the oven to 350 degrees F (175 degrees C). Grease an
8-inch square baking dish.
-
Make the macaroni and cheese: Bring a large pot of lightly
salted water to a boil. Add macaroni and simmer, stirring
occasionally, until tender yet firm to the bite, about 8
minutes; it will finish cooking in the oven. Drain and transfer
to the prepared baking dish.
-
While the macaroni is cooking, melt 1/4 cup butter in a medium
skillet over low heat. Whisk in flour and stir until the mixture
becomes paste-like and light golden brown, 3 to 5 minutes.
-
Gradually whisk 2 1/2 cups milk into the flour mixture, and
bring to a simmer. Stir in shredded Cheddar and finely grated
Parmesan cheeses; season with salt and pepper. Cook and stir
over low heat until cheese is melted and sauce has thickened, 3
to 5 minutes, adding up to 1/2 cup more milk if needed. Pour
cheese sauce over macaroni and stir until well combined.
-
Make the bread crumb topping: Melt 2 tablespoons butter in a
skillet over medium heat. Add bread crumbs; cook and stir until
well coated and browned. Spread bread crumbs over macaroni and
cheese, then sprinkle with paprika.
-
Bake in the preheated oven until topping is golden brown and
macaroni and cheese is bubbling, about 30 minutes.