Description
This Old Fashioned Baked Macaroni and Cheese is a classic comfort food dish that’s perfect for any occasion. It features a creamy and cheesy sauce with a hint of nutmeg, baked to golden perfection with a crispy breadcrumb topping.
Ingredients
Units
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- 3 cups shell pasta, cooked 2 minutes less than al dente
- 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
- 1/3 cup seasoned panko bread crumbs
Instructions
- Preheat oven and cook pasta: Preheat oven to 350°F (175°C). Cook pasta according to package directions, but reduce cooking time by 2 minutes. Drain and set aside.
- Make cheese sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk, salt, pepper, garlic powder, and nutmeg. Cook for 5-7 minutes, or until thickened, stirring constantly.
- Combine ingredients: Remove from heat and stir in 2 cups of cheddar cheese until melted and smooth. Combine with cooked pasta.
- Bake: Pour mixture into an 11×7 inch baking dish. Top with remaining cheese and panko bread crumbs. Bake uncovered for 20 minutes.
- Serve: Serve immediately.
Notes
- Cook pasta slightly less than al dente to prevent it from becoming mushy in the oven.
- Cook the sauce over medium heat to prevent scalding.
- If you prefer a cheesier topping, add the cheese and breadcrumbs 5 minutes before the end of the baking time.
- You can shred the cheese ahead of time.
- Leftovers can be stored in the refrigerator for up to 4 days.
- For a stovetop version, cook an extra 1/2 cup of pasta and omit the panko topping or toast it separately.
Nutrition
- Serving Size: 1 Serving
- Calories: 450kcal
- Sugar: 4g
- Sodium: 660mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
