Ingredients
Scale
- 1 pound elbow macaroni
- 2 cups sharp cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 2 cups whole milk
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 cup breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C) and spray a 3-quart baking dish with nonstick spray.
- Cook the elbow macaroni in salted boiling water until it’s al dente; drain and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour until smooth and cook for about one minute.
- Gradually add the milk while constantly stirring until the mixture thickens (around five minutes). Remove from heat.
- Stir in the grated cheeses until they melt into the sauce.
- Combine the cooked macaroni with the cheese sauce in the baking dish.
- Sprinkle breadcrumbs on top, then bake for 25-30 minutes, or until bubbly and golden brown.
Notes
For extra flavor, add cooked bacon or sautéed vegetables. Mix cheese into breadcrumbs for a crispy topping. Use fresh cheese for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg