Homemade, baked mac and cheese with bread crumbs is one of my favorite comfort food. Creamy macaroni topped with crispy crumbs is what makes this macaroni and cheese next level!
Butter Flour Whole Milk Elbow Macaroni Chicken Bouillon American or Velveeta Cheese Sharp Cheddar Cheese Sour Cream Panko or Italian Bread Crumbs Barbecue Sauce
Cook macaroni noodles as directed on the package, stirring frequently. Be sure to generously salt your water. Drain and set aside. In a dutch oven, melt butter. Whisk in flour; continually stir and cook for 1 min to cook out the flour taste. Gradually stir in milk and crushed chicken bullion cubes and bring to boil; cook and stir until thick.
Add American (or Velveeta) and cheddar cheese; stir and cook until thoroughly melted. Remove from heat and fold in cooked macaroni then sour cream. Add salt to taste. Sprinkle the top with breadcrumbs. Bake at 250˚ for 15-20 minutes, uncovered or until breadcrumbs are light golden brown.
Serve topped with barbecue sauce for an amazing flavor kick!
"Macaroni and cheese is such a simple, well-loved side dish. Yet, can be a little tricky to get just right. I’ve made macaroni and cheese so many times"