Baked Mac and Cheese Classic (Print Version)
Velvety macaroni in cheddar sauce, topped with crispy breadcrumbs. Comfort food favorite for dinners or festivities.
# Ingredients:
01 -
16 ounces elbow macaroni, uncooked
→ Cheese Sauce
02 -
¼ cup salted butter
03 -
¼ cup all-purpose flour
04 -
1 teaspoon fine sea salt
05 -
2 cups whole milk
06 -
1 cup half and half
07 -
½ cup sour cream or Greek yogurt
08 -
16 ounces shredded cheddar cheese
→ Topping
09 -
8 ounces shredded cheddar cheese
10 -
½ cup panko breadcrumbs
11 -
¼ teaspoon fine sea salt
# Steps:
01 -
Boil elbow macaroni according to package instructions, adding salt to the water. Drain and set aside.
02 -
Preheat oven to 350°F (175°C). Lightly grease a 9×13” baking dish.
03 -
Combine breadcrumbs, sea salt, and shredded cheddar cheese. Set aside.
04 -
In a large saucepan over medium heat, melt butter. Whisk in flour and sea salt until smooth. Cook for 1 minute until slightly browned.
05 -
Gradually whisk in milk and half and half until mixture is smooth. Add sour cream or Greek yogurt while whisking continuously.
06 -
Cook sauce over medium-high heat, whisking continuously, until thick and coats the back of a spatula (about 3–5 minutes). Do not let the sauce boil.
07 -
Reduce heat to low and add shredded cheddar cheese. Whisk until fully melted and smooth.
08 -
Add cooked macaroni to the cheese sauce and stir until evenly coated.
09 -
Transfer mac and cheese to the prepared baking dish. Spread into an even layer and sprinkle with topping mixture.
10 -
Bake in preheated oven for 10–15 minutes, or until cheese is melted. For a crispy topping, bake until lightly browned.
11 -
Let the dish cool for 5 minutes before serving warm.