Description
A golden, comforting baked mac and cheese with a toasty crust and velvety cheddar-rich sauce, perfect for cozy gatherings.
Ingredients
Scale
- 12 oz elbow macaroni (or small shells)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed slightly
- 4 cups shredded sharp cheddar cheese, divided
- 2 large eggs, beaten
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard powder (optional)
- 1/2 cup breadcrumbs or panko (for topping)
- 1 tablespoon melted butter (for breadcrumbs)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to package instructions until just al dente. Drain and set aside.
- In a saucepan, melt the butter over medium heat.
- Stir in the flour to create a roux, cooking for about 1 minute but not allowing it to brown.
- Gradually whisk in the milk, continuously stirring until the sauce has thickened and is smooth (about 4–6 minutes).
- Add in 3 cups of the cheddar cheese and stir until melted and smooth. Season with salt, pepper, and mustard powder if using.
- In a large bowl, mix the cooked macaroni with the cheese sauce, then combine in a buttered 9×13-inch baking dish.
- In a separate bowl, beat the eggs and stir into the macaroni mixture until evenly incorporated.
- Melt 1 tablespoon butter and toss with the breadcrumbs and remaining 1 cup shredded cheddar. Scatter evenly over the mac.
- Bake in the preheated oven for 25–30 minutes until golden and bubbly. Let rest 5–10 minutes before serving.
Notes
For best flavor, use a combination of sharp cheddar and a milder melting cheese. Allow cooling before refrigerating leftovers.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 675
- Sugar: 7g
- Sodium: 850mg
- Fat: 37g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 120mg