Description
This Old Fashioned Baked Macaroni and Cheese is a comforting classic featuring tender shell pasta coated in a rich, creamy cheddar cheese sauce, topped with a crisp seasoned panko breadcrumb crust, baked to golden perfection in just 45 minutes.
Ingredients
Scale
Pasta
- 3 cups shell pasta, cooked 2 minutes less than al dente
Cheese Sauce
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 pinch ground nutmeg
- 3 cups shredded sharp cheddar cheese, divided
Topping
- 1/3 cup seasoned panko bread crumbs
Instructions
- Preheat oven and cook pasta: Preheat your oven to 350°F (175°C). Cook the shell pasta according to package directions, but reduce the cooking time by 2 minutes to keep it slightly firm. Drain the pasta and set it aside.
- Make cheese sauce: In a medium saucepan, melt the salted butter over medium heat. Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly to form a roux. Gradually whisk in the whole milk along with kosher salt, black pepper, garlic powder, and ground nutmeg. Continue cooking and stirring for 5 to 7 minutes until the sauce thickens and becomes smooth.
- Combine cheese and pasta: Remove the saucepan from heat and stir in 2 cups of shredded sharp cheddar cheese until it melts completely and the sauce is creamy. Then gently combine this cheese sauce with the cooked pasta, ensuring all shells are well coated.
- Prepare for baking: Pour the cheesy pasta mixture into an 11×7 inch baking dish, spreading it evenly. Sprinkle the remaining 1 cup of cheddar cheese over the top followed by the seasoned panko bread crumbs, which will add a crunchy topping.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 20 minutes or until the topping is golden brown and bubbling around the edges.
- Serve: Remove from oven and serve immediately while hot and creamy for the best taste and texture.
Notes
- For extra creaminess, you can add a splash of heavy cream to the milk when making the sauce.
- Feel free to use other types of cheese like Gruyère or Monterey Jack for different flavor profiles.
- To make this gluten-free, substitute regular flour with gluten-free flour and use gluten-free panko crumbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
