Classic Baked Macaroni and Cheese
Tradicionalno jelo · American
A rich and creamy baked macaroni and cheese, featuring a velvety béchamel sauce infused with sharp cheddar and Gruyère cheeses, topped with a golden-brown breadcrumb crust.
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Sastojci
- Elbow macaroni1 pound
- Butter1/2 cup
- All-purpose flour1/2 cup
- Milk3 cups
- Sharp cheddar cheese, grated2 cups
- Gruyère cheese, grated1 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Nutmeg, freshly grated1/4 teaspoon
- Breadcrumbs1 cup
- Paprika1/2 teaspoon
Koraci
- 1
Preheat oven to 375°F (190°C). Cook macaroni according to package directions until al dente. Drain and set aside.
- 2
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden, forming a roux.
- 3
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- 4
Remove from heat. Stir in cheddar and Gruyère cheeses until melted and smooth. Season with salt, pepper, and nutmeg.
- 5
Add the cooked macaroni to the cheese sauce and stir to combine.
- 6
Pour the mixture into a greased 9x13 inch baking dish.
- 7
In a small bowl, combine breadcrumbs and paprika. Sprinkle evenly over the macaroni and cheese.
- 8
Bake for 20-25 minutes, or until bubbly and the topping is golden brown.
