Go Back

Creamy Baked Cheddar Macaroni and Cheese

A warm bowl of creamy baked macaroni and cheese that combines sharp cheddar and a hint of spice, topped with crunchy breadcrumbs for a deliciously satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 750
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Base
  • 8 ounces elbow macaroni Choose good-quality pasta for the best texture.
  • 2 tablespoons butter Can be substituted with margarine or olive oil.
  • 2 tablespoons all-purpose flour For a gluten-free version, use cornstarch.
  • 2 cups milk Almond milk or oat milk can be used for a dairy-free version.
  • 2 cups shredded sharp cheddar cheese Experiment with different cheeses if desired.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 cup breadcrumbs Optional, for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook the elbow macaroni according to the package instructions until al dente. Once cooked, drain and set aside.
Make the Cheese Sauce
  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the flour and stir continuously for about one minute to create a roux.
  3. Gradually whisk in the milk, stirring until the mixture thickens and is smooth.
Combine Pasta and Sauce
  1. Remove the saucepan from heat and stir in the shredded cheddar cheese, salt, black pepper, and paprika until combined.
  2. Pour the cheese sauce over the cooked macaroni in a large mixing bowl and stir until evenly coated.
Bake
  1. Pour the macaroni and cheese mixture into a greased baking dish.
  2. If desired, sprinkle breadcrumbs over the top.
  3. Bake for 25-30 minutes, or until bubbly and golden on top.

Notes

Store leftover macaroni and cheese in the refrigerator for up to 3-5 days. It can also be frozen for up to 3 months. To reheat, warm it on the stovetop or microwave, covering with a damp paper towel.