Ingredients
8
8 servings
- •20 ounces elbow macaroni
- •½ cup butter
- •⅜ cup all-purpose flour
- •6 cups milk
- •1 ½ pounds shredded sharp Cheddar cheese
- •¾ cup bread crumbs
- •2 tablespoons melted butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
- Melt 1/2 cup butter in a large pot over medium heat; stir flour into butter until smooth. Stream milk into the butter mixture while stirring; bring to a boil. Cook and stir until thickened, about 2 minutes.
- Reduce heat to medium-low. Add Cheddar cheese in small batches, stirring each into the milk mixture and melting until adding the next. Add macaroni and stir to coat. Pour macaroni into prepared baking dish.
- Stir bread crumbs and melted butter together in a small bowl; sprinkle over the macaroni.
- Bake in preheated oven until the top is golden brown, 35 to 40 minutes.
Nutritional Facts
Per 8 servings
- Calories: 883
- Carbohydrate: 74g
- Fat: 48g
- Fiber: 3g
- Protein: 39g
- Sugar: 12g
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