Description
A deliciously creamy baked macaroni and cheese topped with a crispy layer for added texture.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 cup breadcrumbs
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and paprika to create a roux.
- Gradually whisk in milk and heavy cream, cooking until the mixture thickens.
- Remove from heat and stir in shredded cheddar cheese until melted and smooth.
- Combine the cheese sauce with the cooked macaroni and mix well.
- Transfer the mixture to a greased baking dish.
- In a separate bowl, mix breadcrumbs with a little melted butter and sprinkle over the macaroni and cheese.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and crispy.
- Let it cool for a few minutes before serving.
Notes
- For extra flavor, add cooked bacon or diced ham to the macaroni before baking.
- Feel free to mix different types of cheese for a unique taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg