This is Grandma’s Baked Mac and Cheese. It’s a creamy classic stove top cheese sauce mixed with shells and then baked with a crunchy bread crumb topping. This mac and cheese is an easy weeknight dinner.
- 3 cups uncooked shell pasta
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 12 ounces sharp white cheddar cheese, cubed
- 1 teaspoon salt
- 1 teaspoon pepper
For the topping:
- 2/3 cup panko bread crumb
- 2 tablespoons butter, melted
- Pre-heat the oven to 350°F. Spray a 9-inch square pan with cooking spray. Set aside.
- Boil 3 cups of water in a large pot over high heat. Once boiling, add the uncooked pasta and cook until al dente, approximately 10-12 minutes. Drain the pasta and set aside.
- In a large sauce pan, melt the butter over medium heat. Once melted, sprinkle the flour over top and whisk to combine. The mixture will be thick.
- Continue cooking over medium heat until the roux thins out. Next, slowly whisk in the milk, continuing to whisk until smooth. Boil until thick and bubbly.
- Finally whisk in the salt & pepper and start adding the cubes of cheese, whisking into the roux. Continue stirring until all the cheese is melted.
- Pour the cheese sauce over the pasta and stir to combine. Pour the pasta in a 9-inch square pan.
- In a small bowl, combine bread crumbs with melted butter and stir until combined. Sprinkle the bread crumbs over top of the pasta.
- Bake for 25-30 minutes. Allow to cool for 10 minutes and serve warm.