Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C). Cook macaroni according to package instructions, drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in milk, salt, and pepper, then add cheddar and Parmesan cheeses, stirring until melted and smooth.
- Combine cheese sauce with cooked pasta. Pour into a buttered baking dish.
- In a small bowl, toss panko breadcrumbs with olive oil. Sprinkle evenly over pasta.
- Bake in the preheated oven for 20-25 minutes until topping is golden and crispy. Serve hot.
Notes
- For extra flavor, add cooked bacon or herbs to the cheese sauce.
- Use different cheeses such as Gruyère or mozzarella for variations.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking, Stove-top
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 90mg