Description
This classic Homemade Macaroni and Cheese recipe combines tender elbow macaroni with a rich, creamy cheddar cheese sauce, topped with a crispy panko breadcrumb crust. Perfectly baked to golden perfection, it makes a comforting and satisfying meal for the whole family.
Ingredients
Scale
Pasta
- 2 & 1/4 cups dry elbow macaroni
Cheese Sauce
- 8 tablespoons butter (1 stick)
- 1/2 cup flour
- 1/2 teaspoon salt (or more to taste)
- Pepper (to taste)
- Onion powder (to taste)
- 1 & 1/2 cups milk
- 2 cups extra sharp cheddar cheese, grated (white cheddar used)
Topping
- 3 tablespoons butter
- 1 cup panko bread crumbs
- Additional shredded cheese for topping (optional)
Instructions
- Cook the Macaroni: Bring a large pot of water to a boil. Add the elbow macaroni and cook according to package directions, approximately 11-13 minutes, until al dente. Drain the pasta thoroughly and set aside.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt 8 tablespoons of butter. Whisk in the flour, salt, pepper, and onion powder to form a roux. Continue whisking continuously for about 1 minute to cook the flour. Gradually add the milk, a little at a time, whisking constantly to avoid lumps. Once all the milk is incorporated, cook the sauce for 3-5 minutes, stirring frequently until it thickens. Remove from heat and stir in the grated cheddar cheese until completely melted and smooth.
- Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce or pour the sauce over the pasta in the larger pot. Stir well to combine all ingredients evenly. Transfer the mixture into a 2-quart casserole dish, spreading it out evenly.
- Prepare the Topping: In a small microwave-safe bowl, melt 3 tablespoons of butter. Add the panko bread crumbs and stir to coat them thoroughly. Spread the buttered bread crumbs evenly over the top of the macaroni and cheese. Optionally, sprinkle additional shredded cheese on top for extra cheesiness.
- Bake: Preheat oven to 350ºF (175ºC). Bake the casserole for 15-20 minutes or until the topping is golden brown and crisp, and the cheese sauce is bubbling around the edges. Remove from oven and let cool for a few minutes before serving.
Notes
- You can adjust the seasoning with more salt, pepper, or other spices like paprika or mustard powder for extra flavor.
- Use whole milk or 2% milk for a creamier sauce; low-fat milk will yield a thinner sauce.
- The panko breadcrumb topping can be substituted with regular breadcrumbs if panko is unavailable.
- For a gluten-free version, use gluten-free pasta and gluten-free flour for the roux and substitute panko with gluten-free breadcrumbs.
- Make sure to whisk constantly when making the roux and adding milk to prevent lumps in the cheese sauce.
- You may prepare this dish ahead of time and refrigerate before baking; add a few extra minutes to baking time if baking straight from the fridge.
