Recipe: The Best Macaroni & Cheese Ever
Friends, the last few weeks have been a little hectic for me. Vera is going through a growth spurt or somethin’ else and it’s turned my world on its axis a bit so I apologize for the delay in posts.
This week I did quite a bit of cooking and I got a lot of feedback from it, asking for recipes so here you are!
The macaroni and cheese recipe is from Kitchen Treaty. But, I’ve made a few adjustments for myself over the million times that I’ve made this recipe.
It’s my go-to for potlucks, BBQ’s, family get-togethers, and such an easy crowd-pleaser meal. I hope you enjoy!
12 oz. macaroni
3 tbsp. butter
1/4 cup flour
1/2 tsp. salt
1/2 tsp. dry mustard or turmeric
1/4 tsp. black pepper
1/8 tsp. smoked paprika, plus more for sprinkling on top
2 1/2 cups milk
3 cups grated medium cheddar cheese
Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop cooking and return to the pan. Set aside. Mix in a little butter to keep noodles from sticking
Preheat oven to 375 degrees
Grab a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper and 1/8 tsp. smoked paprika. With a wooden spoon or whisk, stir constantly for 3 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 pasta and toss gently until all of the pasta is coated.
Add half the pasta to a 9x13 in. casserole dish. Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
Bake for about 25-30 minutes, until the mac and cheese starts getting slightly dry and a tiny bit brown on top.