Ingredients
Scale
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup breadcrumbs (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Cook elbow macaroni in salted boiling water until al dente (6-8 minutes). Drain and set aside.
- In a saucepan over medium heat, melt butter. Whisk in flour to create a roux for about 2 minutes.
- Gradually add milk while whisking continuously until thickened (about 5 minutes).
- Remove from heat; stir in cheddar and mozzarella until melted.
- Combine the cheese sauce with the drained pasta until well mixed.
- Pour into a greased baking dish, top with breadcrumbs mixed with melted butter, and bake for 25-30 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg