Ingredients
Scale
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 and 1/2 cups whole milk
- 3 cups sharp cheddar cheese, freshly grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Optional boosters: 1/2 teaspoon dry mustard, a pinch of paprika, dash of hot sauce
- Extra cheese or buttered breadcrumbs for topping
Instructions
- Heat the oven to 350°F. Grease a 2-quart baking dish.
- Boil the pasta in well-salted water until just shy of tender. Drain and set aside.
- In a saucepan over medium heat, melt the butter and whisk in flour to form a paste. Cook for 1 minute.
- Slowly stream in the milk while whisking, continue whisking until thickened, about 5 to 7 minutes.
- Season with salt, pepper, dry mustard, and paprika, then stir in 2 and 1/2 cups of grated cheddar until melted.
- Combine the cheese sauce with the drained pasta until well mixed.
- Pour into the baking dish, topping with the remaining 1/2 cup cheese and breadcrumbs if desired.
- Bake for 18 to 25 minutes until edges bubble and top lightly browns.
- Let rest for 10 minutes before serving.
Notes
Using block cheese that you shred at home will give you a smoother melt. You can prepare the casserole ahead and refrigerate it before baking.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 50mg
Keywords: macaroni and cheese, comfort food, Southern recipe