Ingredients
Scale
- 8 oz Elbow Macaroni, cooked according to package instructions
- 4 tbsp Unsalted Butter, for the sauce
- ¼ cup All-Purpose Flour, to thicken the cheese sauce
- 2 cups Whole Milk, for creaminess
- 2 cups Cheddar Cheese, shredded
- 1 cup Mozzarella Cheese, for gooey stretch
- 1 cup Breadcrumbs, for topping
Instructions
- Boil the elbow macaroni in salted water according to package instructions.
- In a separate saucepan, melt the butter over low heat and whisk in the flour until combined.
- Gradually pour in the milk and cream, stirring continuously until the sauce thickens.
- Add the shredded cheddar and mozzarella cheese a little at a time, stirring until melted and gooey.
- Mix the cheese sauce with the cooked pasta until well combined.
- Transfer the mixture to a greased baking dish and top with breadcrumbs.
- Bake at 350°F (175°C) until golden and bubbly.
Notes
For the best results, use a block of cheese instead of pre-shredded to avoid anti-caking agents. Don’t overcook the pasta to keep it firm, and mix different cheeses for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg