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Baked Macaroni Recipe

Emily Carter
Baked Macaroni features perfectly cooked pasta tossed in a rich cheese sauce and baked until golden and bubbly.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 2 cups elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika optional
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 tablespoon olive oil

Instructions
 

  • Cook macaroni in boiling salted water until al dente (about 7 minutes). Drain and set aside.
  • In a saucepan, melt butter over medium heat. Whisk in flour until smooth and cook for 1 minute.
  • Gradually add milk while whisking. Stir continuously until the mixture thickens (about 5 minutes).
  • Add salt, black pepper, and paprika. Stir well.
  • Remove the saucepan from heat. Stir in cheddar and Parmesan cheeses until fully melted and smooth.
  • Toss the cooked macaroni in the cheese sauce until evenly coated.
  • Transfer the mixture to a greased baking dish.
  • Mix breadcrumbs with olive oil and sprinkle evenly over the macaroni.
  • Bake at 375°F (190°C) for 20 minutes or until the top is golden and crispy.
  • Serve hot with a sprinkle of extra Parmesan.

Notes

Nutritional Values (Per Serving):

  • Calories: 350 kcal
  • Total Fat: 16g
  • Saturated Fat: 7g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 12g

Vitamins and Minerals (Approximate Values Per Serving):

  • Calcium: 35%
  • Vitamin A: 20%
  • Iron: 10%
  • Potassium: 12%
  • Vitamin D: 10%

Additional Notes & Tips:

  • Use a mix of cheeses for a more complex flavor profile—think Gruyère or Monterey Jack.
  • Add a pinch of cayenne for a subtle heat kick.
  • Want extra crunch? Double the breadcrumbs.
  • Leftovers can be reheated in the oven to maintain that crispy top.