Baked Macaroni and Cheese
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 50 min · vegetarian
558 cal
24g protein
48g carbs
30g fat
per serving · estimated
Ingredients
- 1/4 lb elbow macaroni
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup gruyere cheese, shredded
- 1 cup whole milk
- 1 3/4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup plain breadcrumbs
- 1/2 tsp salt
Method (tap to check — screen stays awake)
- Preheat oven to 375F and cook macaroni 2 minutes shy of package directions; drain.
- Melt 4 tbsp butter in a pot, whisk in flour, and cook 1 minute.
- Gradually whisk in milk; simmer until thickened, 5 minutes.
- Off heat, stir in cheddar and gruyere until smooth; add salt.
- Fold in the pasta, then transfer to a buttered baking dish.
- Toss breadcrumbs with remaining melted butter, scatter on top, and bake 25 minutes until bubbly.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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