Description
A comforting dish of creamy, cheesy baked macaroni topped with a crispy panko layer, perfect for any occasion.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Optional spices (garlic powder, smoked paprika, cayenne)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a heavy-bottomed saucepan, melt butter over medium heat.
- Add flour to make a roux, whisking until combined and bubbly.
- Gradually add milk, whisking until the mixture is smooth and thick.
- Stir in shredded cheeses until melted and smooth; season with salt and pepper.
- Combine the pasta and cheese sauce, pouring into a baking dish.
- Sprinkle panko breadcrumbs on top.
- Bake for 25-30 minutes until golden and bubbly.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat in the oven with a splash of milk for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg