Description
Loaded mac and cheese is a comforting classic that brings warmth and satisfaction in every bite. This creamy dish combines elbow macaroni with a luscious blend of sharp cheddar and Monterey Jack cheeses, topped with crispy breadcrumbs and your choice of savory extras. Perfect for family dinners or gatherings, this version guarantees to impress while being simple enough for even the busiest weeknights.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup breadcrumbs (panko preferred)
- Salt and pepper to taste
- Optional toppings: crispy bacon bits, sautéed mushrooms, jalapeños
Instructions
- Cook the elbow macaroni in salted boiling water until al dente; drain and set aside.
- In the same pot, melt butter over medium heat. Whisk in flour for about 1-2 minutes until golden.
- Gradually stir in milk while whisking until thickened. Add cheddar and Monterey Jack cheeses; stir until melted.
- Combine cooked macaroni with the cheese sauce; season with salt and pepper.
- Transfer to a baking dish, sprinkle breadcrumbs (and any additional toppings) on top.
- Bake at 350°F (175°C) for about 20 minutes or until golden and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 590
- Sugar: 7g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg