Macaroni Bake
Indulge in creamy, cheesy comfort with this irresistible Macaroni Bake recipe! Perfectly cooked elbow macaroni is smothered in a velvety sauce made from a blend of sharp cheddar and nutty parmesan, seasoned with a hint of paprika for a flavorful twist. Baked to golden perfection with a crispy, buttery breadcrumb topping, this easy-to-make dish delivers the ultimate combination of gooeyness and crunch. With just 15 minutes of prep time and a short bake, it’s an ideal crowd-pleaser for weeknight dinners or casual gatherings. Serve it warm with a sprinkle of fresh parsley for a pop of color and a burst of freshness. This oven-baked macaroni casserole is a cozy classic your family will crave! Keywords: creamy macaroni bake, cheesy pasta casserole, breadcrumb topping, easy comfort food, baked macaroni recipe.
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Recipe Information
Ingredients
- 300 grams elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 0.75 cups breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook for 3-5 minutes, or until the sauce thickens and is smooth.
Reduce the heat to low and stir in the cheddar cheese and parmesan cheese until melted and combined. Add the salt, black pepper, and paprika, stirring to season the sauce.
Combine the cooked macaroni with the cheese sauce in a large bowl, stirring to coat evenly. Transfer the mixture into the prepared baking dish.
In a small bowl, mix the breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs evenly over the macaroni mixture.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is heated through.
Let the macaroni bake cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 4513 mg | 196% | |
| Total Carbohydrate | 335.0 g | 122% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 40.5 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1130 mg | 87% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
