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Delicious Mac and Cheese Casserole baked to perfection

Mac and Cheese Casserole

A quick and comforting dish featuring creamy mac and cheese with a crunchy top, perfect for weeknight dinners or potlucks.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces elbow macaroni Classic shape holds cheese well
Sauce
  • 2 tablespoons butter Unsalted butter helps control salt
  • 2 tablespoons all-purpose flour For a smooth roux
  • 2 cups milk Whole milk gives creamier sauce
  • 2 cups shredded cheddar cheese Sharp cheddar adds bold flavor
Topping
  • 1 cup breadcrumbs Panko for extra crunch
  • to taste Salt and pepper Taste and adjust at the end

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a casserole dish.
  2. Boil the macaroni in salted water until just tender; drain and set aside.
Cooking
  1. Melt butter in a large saucepan over medium heat until it foams.
  2. Stir in the flour and cook for about a minute while whisking until a pale paste forms.
  3. Gradually whisk in the milk and cook until the sauce thickens and coats the back of a spoon, about 3–5 minutes.
  4. Turn off the heat and stir in the shredded cheddar until smooth. Season with salt and pepper, then fold the cooked macaroni into the cheese sauce.
  5. Pour the mixture into the prepared casserole dish, level the top, and sprinkle breadcrumbs evenly over it.
  6. Bake for 25–30 minutes until the top is golden and the edges bubble. Let it rest for 5 minutes before serving.

Notes

Use pre-shredded cheese in a pinch, but freshly shredded melts more smoothly. If the sauce is grainy, whisk over low heat and add a splash of milk to smooth it. For variation, stir in smoked paprika or chopped chives.