cheeselover

Here’s a recipe for baked mac and cheese that’s sure to be creamy, dreamy perfection:

Ingredients:

1 pound (about 454g) elbow macaroni (or other short pasta like shells or cavatappi)

4 tablespoons (56g) unsalted butter
1/3 cup (50g) all-purpose flour
3 cups (710ml) milk (whole milk or a combination of whole and half-and-half for extra richness)

4 cups (400g) shredded sharp cheddar cheese (or a combination of cheddar and Gruyere for a more complex flavor)
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Cook the pasta according to package directions in a large pot of salted boiling water. Drain the pasta and set it aside.
In a large saucepan or Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux (a paste that thickens the sauce).
Slowly whisk in the milk, about 1 cup at a time, until fully incorporated and smooth. Bring the mixture to a simmer and cook, stirring frequently, until thickened for about 5-8 minutes.

Remove the pan from the heat and stir in the shredded cheese, salt, pepper, and smoked paprika (if using) until the cheese is melted and smooth.
Add the cooked pasta to the cheese sauce and stir to coat evenly.
Pour the mac and cheese mixture into the prepared baking dish.

Optional Crispy Topping: If desired, combine the panko breadcrumbs and Parmesan cheese in a small bowl. Sprinkle the mixture evenly over the top of the mac and cheese.
Bake for 20-25 minutes, or until golden brown and bubbly on top.
Let cool slightly before serving and enjoy your creamy, dreamy mac and cheese!

Tips:

For an extra creamy sauce, you can add a splash of heavy cream at the end.
Feel free to experiment with different cheeses! Gruyere, fontina, or Monterey Jack would all be delicious additions.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

EASY HOMEMADE -Backed Mac & Cheese