Description
Creamy, cheesy, and comforting baked macaroni and cheese with a crispy topping.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1 cup cream cheese
- Salt and pepper to taste
- 1 cup Panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the macaroni until very al dente according to package instructions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the milk, stirring constantly until the mixture thickens.
- Reduce heat to low and add the shredded cheeses and cream cheese, stirring until melted and smooth. Season with salt and pepper.
- Toss the cooked macaroni with the cheese sauce until well combined.
- Transfer the mac and cheese to a greased baking dish.
- In a bowl, mix the Panko breadcrumbs with Parmesan cheese. Sprinkle the mixture over the mac and cheese.
- Bake for 25-30 minutes or until the top is golden and crispy.
- Serve hot and enjoy!
Notes
Make sure to cook the pasta al dente; it will continue to cook in the oven. Use a mix of cheeses for added flavor. Let the dish sit for a few minutes after baking for a better texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg