Homemade Mac and Cheese
Ingredients
8
oz. (1/2 pound or about 1¾ cups) macaroni or other medium tubular pasta (like
penne or conchiglie)*
3
tablespoons butter
¼
cup flour
½
teaspoon salt
½
teaspoon dry mustard
¼
teaspoon black pepper
⅛
teaspoon smoked paprika plus more for sprinkling on top
2½
cups 2% milk
3
cups grated medium cheddar cheese*
Instructions
Boil
the pasta until al dente, according to package directions.
Drain
and rinse with cool water to stop the cooking, and return to the pan you boiled
it in. Set aside. (Mix in a little butter to keep the noodles from sticking if
it’s going to be awhile before you make the sauce)
Preheat
the oven to 375 degrees.
Over
medium heat, melt the butter.
Add
the flour, salt, dry mustard, pepper, and ⅛ teaspoon smoked paprika
Stir constantly over medium heat for about
three minutes.
Stir
in the milk.
Keeping
on medium heat, whisk constantly for about 10 minutes, until the sauce
thickens.
Remove
from heat, and stir in 2 cups of the cheese, stirring until melted.
Pour
the cheese sauce over the noodles and toss gently until all noodles are
covered.
Add
half the noodles to a two quart casserole dish.
Sprinkle
on half the cheese.
Add
the rest of the noodles.
Sprinkle
on the rest of the cheese, and dust lightly with the smoked paprika.
No comments:
Post a Comment