Name: Cafeteria Style Mac And Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb elbow macaroni; 1/2 cup unsalted butter; 1/2 cup all-purpose flour; 4 cups whole milk; 4 cups sharp cheddar cheese, shredded; 2 cups American cheese, shredded; 1 tsp garlic powder; Salt and pepper to taste; 1 cup breadcrumbs; 2 tbsp olive oil

Instructions

Preheat your oven to 350°F (180°C) and grease a 9x13-inch baking dish. Cook the elbow macaroni according to package instructions until al dente. Drain the pasta and set aside.
In a large pot, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux for about 2 minutes, stirring constantly to avoid burning.
Gradually pour in the whole milk, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for another 2-3 minutes until it thickens slightly.
Add the shredded cheddar and American cheese to the pot, reserving some for topping the dish later. Stir until the cheeses melt and the sauce becomes smooth and creamy. Season with garlic powder, salt, and pepper to taste.
Add the cooked macaroni to the cheese sauce, stirring until the pasta is well-coated. Transfer the mac and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with olive oil until well combined. Sprinkle the breadcrumb mixture over the top of the mac and cheese. Finish off by sprinkling the remaining shredded cheese on top.
Bake the mac and cheese in the preheated oven for about 25-30 minutes or until the top is golden brown and the cheese is bubbly.
Once baked, allow the mac and cheese to cool for a few minutes before serving. Scoop out generous portions onto plates and savor the creamy, cheesy goodness.

Ingredients

Instructions

Nutrition Facts

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