Description
Juneteenth baked mac and cheese is a comforting dish that combines the richness of sharp cheddar and smoky gouda with tender elbow macaroni. Topped with crispy seasoned breadcrumbs, this creamy delight is perfect for family gatherings or celebrating special occasions like Juneteenth. Its nostalgic flavors and satisfying texture make it a go-to comfort food that promises to impress everyone at your table.
Ingredients
Scale
- 16 oz elbow macaroni
- 3 cups sharp cheddar cheese, grated
- 1 cup smoked gouda cheese, grated
- 2 cups whole milk
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup seasoned breadcrumbs
Instructions
- Preheat oven to 350°F (175°C). Cook elbow macaroni in salted boiling water until al dente; drain, reserving 1/2 cup pasta water.
- In a medium saucepan over medium heat, melt butter. Whisk in flour for about 2 minutes until bubbly. Gradually add milk, whisking until thick and smooth.
- Stir in cheddar and gouda until melted and creamy. If needed, add reserved pasta water until desired consistency is reached.
- Combine cooked macaroni with cheese sauce in a large bowl, ensuring every piece is coated.
- Transfer to a greased baking dish, sprinkle breadcrumbs on top, and bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 450
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg