Macaroni and Cheese
Creamy stovetop cheddar sauce folded through elbow macaroni and baked under a golden breadcrumb topping — classic weeknight comfort in about 35 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 740
- Protein
- 30g
Ingredients
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Open the appInstructions
Step 1
Preheat the oven to 400°F and bring a large pot of water with the 1 tbsp salt to a rolling boil.
Step 2
Add the 12 oz macaroni and cook until just tender with a slight bite, about 8 minutes, then drain.
Step 3
Melt the 3 tbsp butter in a large saucepan over medium heat, stir in the 3 tbsp flour and cook 1 minute until it smells nutty.
Step 4
Whisk in the 2 cups milk a splash at a time and simmer, stirring often, until thick enough to coat a spoon, 5-7 minutes.
Step 5
Off the heat, stir in the 2 cups cheddar and 1/4 tsp pepper until the sauce is completely smooth and glossy.
Step 6
Fold the drained macaroni into the sauce, tip into a 9x13 baking dish and scatter the 1/2 cup breadcrumbs evenly on top.
Step 7
Bake 15-20 minutes until the crumbs are golden and the sauce bubbles at the edges, then rest 5 minutes before serving.
Tools you’ll need
- large pot
- large saucepan
- whisk
- 9x13 baking dish
- colander
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