Creamy Cheddar Mac Bake (Print-Friendly Version)
Elbow macaroni in a smooth cheddar sauce, oven-baked with buttery breadcrumbs until beautifully golden.
# What You’ll Need to Make This:
→ Pasta
01 -
225 grams elbow macaroni
→ Cheese Sauce
02 -
2 cups (200 grams) sharp cheddar cheese, shredded
03 -
480 millilitres whole milk
04 -
4 tablespoons (56 grams) unsalted butter
05 -
2 tablespoons (16 grams) all-purpose flour
→ Topping
06 -
1 cup (50 grams) panko breadcrumbs
# How to Prepare:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 7 to 8 minutes until al dente. Drain well and set aside.
02 -
In a saucepan over medium heat, melt the butter until foaming. Whisk in the flour and cook, stirring constantly, for 1 minute until smooth and slightly golden.
03 -
Gradually pour in whole milk while whisking continuously. Cook until the mixture thickens slightly and coats the back of a spoon.
04 -
Remove saucepan from heat. Add shredded cheddar cheese and stir until fully melted and the sauce is smooth.
05 -
Fold the drained macaroni into the cheese sauce, mixing gently until pasta is evenly coated.
06 -
Transfer mixture to a greased baking dish. Evenly sprinkle panko breadcrumbs on top. Bake in a preheated oven at 175°C for 20 to 25 minutes until the topping is golden brown.
# Extra Tips:
01 -
Allow the dish to rest for a few minutes after baking to help the sauce set and enhance flavour.