Follow the photographed recipe: elbow macaroni in a butter-and-flour milk sauce with sharp Cheddar or block American cheese, baked at 350°F until bubbly; optional paprika.
6By 67Dude
Servings
6
8 oz Elbow macaroni
4 tbsp Unsalted butter
4 tbsp All-purpose flour
3 cup Whole milk
12 oz Sharp Cheddar cheese, freshly grated from a block
1 tsp Dry mustard powder
1 tsp Salt
0.5 tsp Black pepper
0.5 tsp Smoked paprika (optional, for dusting)
Calories
439 kcal
Protein
20g
Carbs
19g
Fat
32g
Sugar
7g
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Prep
1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch (or 2.5-quart) baking dish with a little butter. Bring a large pot of generously salted water to a boil.
4 tbsp Unsalted butter,
1 tsp Salt
2. Cook the elbow macaroni for 2 minutes less than the package directions so it stays firm, then drain well.
8 oz Elbow macaroni
Cheese Sauce
3. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes until it smells lightly nutty but has not browned.
4 tbsp Unsalted butter,
4 tbsp All-purpose flour
4. Slowly pour in the milk while whisking to prevent lumps. Cook, stirring often, for 6 to 8 minutes until the sauce thickens enough to coat the back of a spoon.
3 cup Whole milk
5. Remove the pan from the heat. Stir in the dry mustard powder, salt, and black pepper, then add about three-quarters of the sharp Cheddar cheese a handful at a time, stirring until smooth and melted.
9 oz Sharp Cheddar cheese, freshly grated from a block,
1 tsp Dry mustard powder,
1 tsp Salt,
0.5 tsp Black pepper
Bake
6. Fold the drained macaroni into the cheese sauce until evenly coated, then pour into the prepared baking dish. Scatter the remaining Cheddar cheese over the top and dust lightly with smoked paprika if using.
3 oz Sharp Cheddar cheese, freshly grated from a block,
0.5 tsp Smoked paprika (optional, for dusting)
7. Bake for 25 to 30 minutes at 350°F (175°C) until bubbly around the edges and golden on top. Rest for 5 to 10 minutes so the sauce thickens slightly, then serve hot.
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