Macaroni and Cheese
Ingredients
8 oz. pasta
3 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/8 teaspoon smoked paprika
2 1/2 cups whole milk
3 cups grated cheddar cheese
Directions
- Boil the pasta to al dente, according to package directions. Drain and rinse with cool water 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 Fahrenheit.
- In a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
- Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens, about 10-12 minutes.
- Remove from heat and add 2 cups of the cheese, stirring until melted. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
- Add half the pasta to a two-quart casserole dish. Sprinkle on half the cheese. Add the rest of the pasta and add the rest of the cheese.
- Bake for about 25-30 minutes, until the mac and cheese starts getting a slightly dry and a tiny bit brown on top.
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