I'm not saying that this is the best baked mac and cheese...but I'm also not saying that it isn't. Creamy, cheesy and decadent without being sickeningly rich, this easy mac and cheese recipe with have everyone fighting for seconds!
3cupsshells pasta, cooked 2 minutes less than the al dente package time
4Tablespoonssalted butter
4Tablespoonsflour
3cupswhole milk
½teaspoonkosher salt
¼teaspoonblack pepper
¼ teaspoon garlic powder
1pinchground nutmeg
3cupsshredded sharp cheddar cheese, divided
⅓cupseasoned panko breadcrumbs
Instructions
Preheat the oven to 350 degrees.
In a medium saucepan, melt butter over medium heat.
Add flour and whisk until no lumps remain. Cook for 2 minutes stirring often.
Whisk in milk, salt, pepper, garlic powder and nutmeg.
Cook for 5-7 minutes stirring the entire time until the sauce has thickened enough to coat the back of a spoon.
Turn off the heat and add 2 cups shredded cheddar cheese. Whisk until the cheese has melted and the sauce is smooth.
Mix well with cooked pasta and pour the pasta mixture into an 11" x 7" baking pan. Sprinkle the top with remaining cheddar cheese and panko bread crumbs.
Bake uncovered for 20 minutes and serve immediately.