Cheesy Baked Macaroni

1.Preheat the oven to 375°F (190°C).

2.Cook the elbow macaroni in a large pot of boiling water with 1 tablespoon of salt. Cook according to the package instructions until al dente. Drain and set aside.

Cheese Sauce In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1 minute to cook off the raw flour taste.

4.Gradually pour in the milk while whisking continuously. Continue to whisk until the sauce thickens and comes to a simmer.

5.Remove from heat and stir in the shredded cheddar cheese, salt, and black pepper until the cheese is melted and the sauce is smooth.

Assembly In a large baking dish, combine the cooked macaroni and cheese sauce. Mix well to ensure all the macaroni is coated with the sauce.

7.In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.

8.Bake in the preheated oven for 20-25 minutes, or until the top is golden and the cheese is bubbly.

9.Remove from the oven and let it cool for a few minutes before serving.