Baked Mac and Cheese with Breadcrumbs

A comforting dish featuring creamy cheese sauce, perfectly cooked elbow macaroni, and a crispy breadcrumb topping that creates a delightful crunch.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 500

Pasta and Cheese Sauce

8 ounces elbow macaroni Cook according to package instructions.
2 cups shredded sharp cheddar cheese Can mix with mozzarella or fontina for different flavors.
1 cup milk Use whole or your preferred milk type.
1/2 cup sour cream Add more for creamier texture.
1/4 cup unsalted butter Melted for the sauce and topping.
2 tablespoons all-purpose flour To thicken the cheese sauce.
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Topping

Preparation

Cook the elbow macaroni according to the package instructions until al dente. Once cooked, drain and set aside.
In a large saucepan, melt the unsalted butter over medium heat. Once melted, sprinkle in the flour and stir continuously for 1-2 minutes.
Gradually whisk in the milk, stirring constantly until the mixture thickens (about 5 minutes).
Remove from heat, then stir in the shredded sharp cheddar cheese, salt, pepper, and paprika until the cheese is melted and the sauce is smooth.
Pour the cheese sauce over the cooked macaroni and mix until every noodle is well-coated.

Baking

Preheat your oven to 350°F (175°C) and transfer the mac and cheese mixture into a greased baking dish.
In a small bowl, combine the breadcrumbs with a little melted butter and sprinkle evenly over the top of the mac and cheese.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are bubbling.

Serving

Remove from the oven and allow to cool for a few minutes before serving. Enjoy your delicious family meal!

Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 2 months. Reheat in the oven or microwave.