This mac and cheese recipe with a buttered bread crumb topping is creamy and comforting. It's easy to make the cheese sauce from scratch on your stovetop, starting with a roux and adding milk, Cheddar, and Parmesan, resulting in a rich, decadent sauce that coats every nook and cranny of the noodles.
Ingredients
- ounces uncooked elbow macaroni: 8 piece
- salted butter: 0.25 cup
- all-purpose flour: 3 Tbsp
- ½ cups milk: 2 piece (or more if needed)
- sharp Cheddar cheese: 2 cups (shredded)
- finely grated Parmesan cheese: 0.5 cup
- salt and ground black pepper: (to taste, optional)
- salted butter: 2 Tbsp
- dry bread crumbs: 0.5 cup
- pinch ground paprika: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
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Make the macaroni and cheese: Bring a large pot of lightly salted water to a boil. Add macaroni and simmer, stirring occasionally, until tender yet firm to the bite, about 8 minutes; it will finish cooking in the oven. Drain and transfer to the prepared baking dish.
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While the macaroni is cooking, melt 1/4 cup butter in a medium skillet over low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 3 to 5 minutes.
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Gradually whisk 2 1/2 cups milk into the flour mixture, and bring to a simmer. Stir in shredded Cheddar and finely grated Parmesan cheeses; season with salt and pepper. Cook and stir over low heat until cheese is melted and sauce has thickened, 3 to 5 minutes, adding up to 1/2 cup more milk if needed. Pour cheese sauce over macaroni and stir until well combined.
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Make the bread crumb topping: Melt 2 tablespoons butter in a skillet over medium heat. Add bread crumbs; cook and stir until well coated and browned. Spread bread crumbs over macaroni and cheese, then sprinkle with paprika.
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Bake in the preheated oven until topping is golden brown and macaroni and cheese is bubbling, about 30 minutes. Chef Mo
