Martha's Macaroni and Cheese
A creamy, rich baked macaroni and cheese casserole combining tender pasta with a smooth cheese sauce made from a béchamel base, topped with breadcrumbs and baked until golden.
Ingredients
Instructions
- 1
Preheat oven to 375°F (190°C). Cook the macaroni according to package directions until al dente. Drain and set aside.
- 2
In a large saucepan, melt 4 tablespoons butter over medium heat. Whisk in the flour to create a roux, stirring constantly for about 1 minute until lightly golden.
Timer: 1m - 3
Gradually add the milk, whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens, about 5-8 minutes.
Timer: 8m - 4
Remove from heat and add the grated cheddar and gruyere cheeses, stirring until completely melted and smooth. Season with salt and freshly ground pepper to taste.
- 5
Combine the cooked macaroni with the cheese sauce in a large bowl, folding gently to coat evenly.
- 6
Pour the macaroni and cheese mixture into a buttered baking dish. In a small bowl, combine the breadcrumbs with 2 tablespoons melted butter and sprinkle over the top.
- 7
Bake for 20-25 minutes until the top is golden brown and the cheese sauce is bubbling at the edges.
Timer: 25m - 8
Let cool for 5 minutes before serving.
Timer: 5m