Baked Mac and Cheese
Macaroni in a creamy cheese sauce with a crunchy, buttery breadcrumb top.
Serves 8
Prep 20 min
Cook 40 min
Ingredients
- 1 lb elbow macaroni
- 4 tablespoons butter
- 1/4 cup flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 4 cups shredded sharp cheddar, divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
Steps
Step 1. Heat the oven to 375°F. Boil the macaroni 2 minutes short of the package time and drain.
Step 2. Melt the 4 tablespoons of butter, whisk in the flour, then the milk and cream. Simmer for 5 minutes until thick.
Step 3. Off the heat, stir in 3 cups of the cheese, the salt, pepper, and nutmeg. Mix with the macaroni and pour into a 9x13 dish.
Step 4. Top with the remaining cheese. Toss the panko with the melted butter and sprinkle over the top.
Step 5. Bake for 25 to 30 minutes until bubbling and golden.
Where this recipe comes from
Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.