Baked Mac and Cheese
Pasta baked in a creamy cheese sauce with a crisp topping. Assembled in a single pan and finished in the oven until golden and bubbling.
Ingredients
Method
Preheat oven to 350°F. Butter a 9x13 inch baking dish.
Bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes less than package directions. Drain and set aside.
In the same pot, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1 minute until fragrant, stirring constantly.
Gradually whisk in milk, stirring constantly to prevent lumps. Continue cooking until the sauce thickens, about 5 minutes.
Remove from heat. Stir in cheddar cheese, parmesan, salt, black pepper, and paprika until smooth and fully melted.
Return cooked pasta to the pot and fold into the cheese sauce until evenly coated.
Transfer the mac and cheese to the prepared baking dish and spread in an even layer.
In a small bowl, toss breadcrumbs with 2 tbsp melted butter. Sprinkle evenly over the mac and cheese.
Bake uncovered for 20–25 minutes, until the top is golden brown and the filling is bubbling at the edges.
Let rest for 2 minutes, then serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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