Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese, grated
- 2 cups Monterey Jack cheese, grated
- 4 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Cook the elbow macaroni in boiling salted water until al dente. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Whisk in the flour to form a roux.
- Gradually add the milk while stirring until the mixture thickens.
- Remove the saucepan from heat and stir in the cheddar and Monterey Jack cheeses until melted.
- In a large bowl, combine the cooked macaroni with the cheese sauce and mix well. Transfer this mixture to the greased baking dish and top it with panko breadcrumbs.
- Bake for 25-30 minutes until the top is golden brown and the dish is bubbly.
Notes
Allow the dish to cool before storing leftovers. Store in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg