This is a great from-scratch recipe for all of those who love good old-fashioned mac ‘n cheese! Feel free to double or triple the recipe and switch out the types of cheese – use all, use one. Be creative with it.
yield: 3-4 servings
What you’ll need:
4 tablespoons real butter
4 tablespoons flour
2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
8 ounces elbow, spiral or shell pasta
4 ounces mozzarella cheese, shredded
4 ounces mild cheddar cheese, shredded
5 ounces sharp cheddar cheese, shredded
2 ounces Asiago cheese, shredded
What you do:
- Prepare the noodles, strain, drizzle with a little oil to prevent sticking and set aside in a bowl.
- Melt the butter in a medium sized saucepan over medium heat. Once melted, add flour and whisk. In a small and steady stream, add the milk while whisking constantly. Turning heat lower, if needed, add the salt, pepper and continue to cook and stir until thickened (you are making a roux here which will be the cream base for the dish).
- Once the cream mixture has thickened (but not too much), remove from the heat and set aside.
- Preheat the oven to 350F degrees and prepare a baking dish by coating it with a little oil or line the dish with parchment paper. The size dish you use will depend on the amount you are making. This serving size I use an 8×8 pan.
- Give the pasta a quick stir, pour the cream sauce over it, add the cheeses and combine until everything is coated.
- Pour into your prepared backing dish and top with extra cheese. You can also top with seasoned bread crumbs or crushed croutons for extra flavor.
- Don’t be concerned if the mixture seems dry at first, once it bakes, the cheese melts it will be perfect!
- Bake at 350F degrees for 20-25 minutes or until the top starts browning.
