Baked Macaroni and Cheese
Creamy and delicious macaroni cheese with a crunchy topping baked to a golden perfection.
Ingredients
- ½ lb. Elbow Macaroni
- 3 tablespoon Butter
- 3 tablespoon All-Purpose Flour
- 1 ¾ cups Milk
- ¼ teaspoon Yellow Mustard
- ¼ teaspoon Salt
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- ¼ teaspoon Paprika
- ⅛ teaspoon Black Pepper
- 2 ½ cups Cheddar Cheese grated
- 2 oz Cream Cheese
- ¼ cup Breadcrumbs
Instructions
- Preheat oven to 350 degrees.
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
- For the sauce: In a medium saucepan, add butter and melt over low heat. Add flour to the melted butter and stir until well incorporated.
- Turn burner up to medium heat and slowly add the milk, about a half cup at a time. Continue to stir the sauce until it begins to lightly simmer and thicken. Stir in salt, pepper, garlic powder, onion powder, paprika, and mustard.
- Turn the burner off and add 2 cups cheddar cheese and the cream cheese. Stir until the cheese is melted.
- Pour elbow macaroni into a lightly buttered 8x8 baking dish. Evenly pour the cheese sauce over the macaroni and give a light stir to make sure macaroni are fully coated in cheese sauce. Sprinkle panko breadcrumbs and remaining ½ cup cheddar cheese on top.
- Bake for 18-20 minutes, until top is golden. Do not over bake to keep creamy consistency on the inside.
Notes
***Recipe Notes: If your mac and cheese is not getting a golden top in the oven, place in the broiler for up to 1 minute until golden.
Nutrition
Calories: 491kcal | Carbohydrates: 40g | Protein: 20g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 500mg | Potassium: 259mg | Fiber: 2g | Sugar: 5g | Vitamin A: 930IU | Vitamin C: 0.02mg | Calcium: 449mg | Iron: 1mg
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