Homemade Mac and Cheese (Print Version)
Creamy baked macaroni with cheddar cheese, topped golden and bubbly for the perfect homemade comfort.
# Ingredients:
→ Pasta and Dairy
01 -
16 ounces elbow macaroni or small pasta shapes
02 -
8 ounces sharp cheddar cheese, shredded, divided
03 -
8 ounces sharp white cheddar cheese, shredded, divided
04 -
4 tablespoons unsalted butter
05 -
2 cups milk, low fat or whole
→ Seasonings and Base
06 -
1/4 cup all-purpose flour
07 -
1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon paprika
10 -
1/4 teaspoon garlic powder
# Steps:
01 -
Lightly grease a 9 by 13 inch baking dish with unsalted butter or nonstick cooking spray. Preheat oven to 375°F.
02 -
Bring a large pot of salted water to a boil. Cook pasta according to package instructions for al dente texture. Drain thoroughly and return to the pot.
03 -
In a mixing bowl, combine the shredded sharp cheddar cheese and shredded sharp white cheddar cheese. Reserve half of the cheese mixture for topping.
04 -
In a medium saucepan over medium heat, melt the unsalted butter. Whisk in all-purpose flour and cook, stirring constantly, until the mixture is lightly golden, about 1 to 2 minutes.
05 -
Slowly whisk in the milk until smooth. Continue cooking, whisking frequently, until thickened, about 5 minutes. Remove from heat and whisk in salt, black pepper, paprika, and garlic powder. Gradually add half of the cheese mixture, stirring until melted and smooth.
06 -
Pour the warm cheese sauce over the drained pasta. Stir until pasta is evenly coated.
07 -
Transfer half of the coated pasta to the prepared baking dish. Sprinkle with one-third of the reserved cheese. Add remaining pasta on top and finish with the remaining cheese.
08 -
Bake uncovered in the preheated oven for 15 to 20 minutes, or until the cheese is melted and the top is bubbling.
# Notes:
01 -
Shred cheese fresh from the block for optimal melting and creaminess.