Mac&Cheese

Rich and creamy homemade macaroni and cheese with a golden breadcrumb topping — simple comfort food ready in under an hour.

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Prep Time 15

Cook Time 25

Total Time 40

Servings

Ingredients

Main Ingredients

8 ounces elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
3 cups sharp cheddar cheese, shredded
1 teaspoon salt adjust to taste
0.5 teaspoon freshly ground black pepper
0.5 teaspoon dry mustard
0.5 cup plain breadcrumbs optional, for topping

Instructions

Preparation Steps

Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to form a roux, stirring constantly until slightly bubbly but not browned.
Gradually whisk in the milk and continue cooking until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes. Remove from heat.
Stir in the shredded cheddar cheese, dry mustard, salt, and pepper until fully melted and smooth. Taste and adjust seasoning if needed.
Combine the cooked macaroni with the cheese sauce in a large bowl or directly in the baking dish. Transfer to a greased 9x9-inch baking dish. Sprinkle breadcrumbs evenly over the top if using.
Bake in the preheated oven for 20 to 25 minutes, until the top is golden and the sauce is bubbling. Let rest 5 minutes before serving.

Notes

For extra creaminess, stir in 2 ounces of cream cheese with the shredded cheddar. Leftovers keep well in the refrigerator for 3 days and reheat in the oven to retain texture.