Baked Mac and Cheese
Ingredients
The pasta
-
250
g
macaroni (elbow pasta)
-
1
tbsp
unsalted butter
The topping
-
⅔
cup
panko breadcrumbs
-
2
tbsp
unsalted butter (melted)
-
¼
tsp
salt
The sauce
-
4
tbsp
unsalted butter
-
⅓
cup
flour (plain / all purpose)
-
3
cups
milk (warmed)
-
2
cups
freshly shredded cheese (Gruyere preferred)
-
1
cup
freshly shredded mozzarella cheese
-
¾
tsp
salt
Seasonings (optional)
-
1
tsp
garlic powder
-
½
tsp
onion powder
-
½
tsp
mustard powder
Instructions
- Cook the macaroni in boiling water for 1 minute less than the package instructions.
- Drain the pasta, return it to the pot, add butter, and toss until melted.
- In a separate bowl, mix the topping ingredients and set aside.
- Preheat the oven to 180°C (350°F).
- In a saucepan, melt butter over medium heat and stir in flour to make a roux.
- Gradually add milk while stirring to avoid lumps, then bring to a simmer until thickened.
- Remove from heat and stir in the cheese until combined.
- Combine the cheese sauce with the macaroni, then transfer to a baking dish.
- Sprinkle the breadcrumb topping over the macaroni and cheese.
- Bake for 25 minutes or until the top is golden brown.
- Serve immediately.
Nutrition Facts (estimated)
Servings
6 - 8
Calories
551
Total fat
29g
Total carbohydrates
48g
Total protein
23g
Sodium
847mg
Cholesterol
89mg
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