Old-fashioned Baked Macaroni And Cheese (Print Version)
# Ingredients:
01 -
16 ounces macaroni noodles.
02 -
1 tablespoon unsalted butter.
03 -
1 stick unsalted butter.
04 -
1/2 cup flour.
05 -
4 cups milk.
06 -
1 teaspoon salt.
07 -
1 teaspoon paprika.
08 -
1/2 teaspoon black pepper.
09 -
1 teaspoon hot sauce.
10 -
5 cups shredded cheddar cheese.
# Instructions:
01 -
Cook the macaroni according to package instructions. Strain and add back to the pot with one tablespoon of butter to prevent sticking. Preheat your oven to 375 degrees F.
02 -
In a large saucepan or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it achieves a light golden hue.
03 -
Slowly pour in the milk while whisking continuously until the mixture reaches a simmer and thickens, about 10 minutes.
04 -
Reduce the heat to low and stir in the salt, paprika, black pepper, hot sauce, and 4 cups of cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth.
05 -
Mix the cheese sauce with the cooked noodles, ensuring each noodle is generously coated.
06 -
Transfer the mixture into a baking dish and sprinkle the remaining 1 cup of cheddar cheese evenly on top.
07 -
Bake for 25-30 minutes, then broil for 2-3 minutes to achieve a golden, bubbly topping.
# Notes:
01 -
Grate your own cheese for smoother melting, or use a food processor to save time.
02 -
Know how to make a roux: Cooking flour and butter forms the essential base for a creamy sauce.
03 -
Cook macaroni to al dente, as they continue to cook while baking.
04 -
Butter the drained macaroni to prevent sticking.
05 -
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
06 -
To reheat, add milk to the leftover mac and cheese to restore its creamy texture. Microwave in a safe bowl or reheat in an oven preheated to 350°F.