Description
A comforting dish of creamy cheese sauce mixed with elbow macaroni, baked to perfection for a golden, bubbly top.
Ingredients
Pasta
- 2 cups elbow macaroni (Cook according to package instructions)
Cheese Sauce
- 4 tablespoons butter (Real butter is recommended for better gloss)
- 4 tablespoons all-purpose flour
- 2 cups milk (Use part-skim for a lighter version)
- 2 cups shredded cheddar cheese (Grate your own for best results)
- 1 teaspoon salt (Don’t under-salt the dish)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (Optional)
Topping
- 1/2 cup breadcrumbs (Optional, for a crispy finish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
Making Cheese Sauce
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook for about 1 minute until bubbly.
- Gradually whisk in the milk and continue cooking, stirring constantly, until the mixture thickens.
- Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
- Combine the cheese sauce with the cooked macaroni, add salt, pepper, and paprika if using.
Baking
- Pour the mixture into a greased baking dish.
- (Optional) Sprinkle breadcrumbs on top for a crispy finish.
- Bake for 20-25 minutes, or until bubbly and golden.
- Let cool slightly before serving.
Notes
Serve with a simple salad or roasted vegetables. Store leftovers in the refrigerator for 3-4 days or freeze portions for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American