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Good Ole Mac And Cheese Recipe

This Good Ole Mac And Cheese Recipe is creamy, cheesy, and topped with a crunchy breadcrumb finish for ultimate comfort food joy!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 8 ounces elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 cups milk (whole or 2%)
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup turkey bacon cooked and crumbled (optional)
  • 1/2 cup breadcrumbs for topping

Instructions

  • Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, usually about 7-8 minutes. Drain the pasta and set it aside while you prepare the cheese sauce.
  • In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 1-2 minutes, stirring constantly to form a roux.
  • Gradually whisk in the milk, continuing to stir until the mixture thickens and begins to bubble, about 5-7 minutes. Stir in salt, black pepper, garlic powder, and onion powder.
  • Lower the heat and add the shredded sharp cheddar and mozzarella cheeses a handful at a time. Stir continuously until all the cheese is melted and the sauce is smooth and creamy.
  • Add the cooked macaroni back into the saucepan and gently stir to coat every piece with the cheesy sauce. If using turkey bacon, fold it in now for that added savory flavor.
  • Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish. Sprinkle the breadcrumbs evenly over the top for a crunchy finish.
  • Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the sauce is bubbly around the edges. Remove from the oven and let it cool slightly before serving.

Equipment

  • Large Pot
  • Medium Saucepan
  • Whisk
  • Baking Dish
  • Oven

Notes

  • Use freshly shredded cheese instead of pre-shredded for a smoother melt and better flavor.
  • Be patient when making the roux to avoid lumps and raw flour taste.
  • Don’t overcook the pasta initially; al dente is key as it cooks more in the oven.
  • For a crispier topping, toss breadcrumbs with melted butter before sprinkling.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.