Macaroni and Cheese

Name: Macaroni and Cheese
Total time: 45 min
Yield: 6 servings
Ingredients: 450 g Elbow macaroni; 4 tbsp Unsalted butter, for the sauce; ¼ cup All-purpose flour; 3 cups Whole milk, warmed; 450 g Cheddar cheese, shredded; 1 tsp Table salt; ¼ tsp Ground black pepper; 2 tbsp Unsalted butter, melted, for the topping; ½ cup Panko breadcrumbs

45 minServes 6$35.67

Elbow macaroni is folded into a cheddar béchamel, topped with buttered panko, and baked until bubbling and golden.

Ingredients

450 gElbow macaroniBuy 1 box
4 tbspUnsalted butterfor the sauceBuy 1 package
¼ cupAll-purpose flourBuy 1 bag
3 cupsWhole milkwarmedBuy 1 carton
450 gCheddar cheeseshreddedBuy 1 package
1 tspTable saltBuy 1 canister
¼ tspGround black pepperBuy 1 jar
2 tbspUnsalted buttermelted, for the topping
½ cupPanko breadcrumbsBuy 1 package

Method

Heat the oven to 375°F (190°C) and cook the macaroni 2 minutes short of al dente; drain.
Melt 4 tbsp butter, whisk in the flour for 1 minute, then gradually whisk in the milk and simmer until thickened.
Off the heat, stir in the cheddar, salt, and pepper until smooth, then fold in the macaroni.
Spread in a baking dish, top with panko tossed in the melted butter, and bake until golden, about 20 minutes.