Homemade Mac and Cheese (Print Version)
# Ingredients:
→ Mac and Cheese
01 -
16 ounces short pasta shapes, such as elbow macaroni or shells
02 -
8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
03 -
8 ounces sharp white cheddar cheese, shredded (about 2 cups), divided
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4 tablespoons unsalted butter
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¼ cup all-purpose flour
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2 cups milk, low fat or whole
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon paprika
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¼ teaspoon garlic powder
# Instructions:
01 -
Grease a 9x13-inch baking dish with butter or cooking spray. Preheat the oven to 375° F.
02 -
Cook pasta in a large pot of boiling salted water according to package directions for al dente. Drain the pasta and return it to the cooking pot.
03 -
In a bowl, combine the sharp cheddar and sharp white cheddar cheeses.
04 -
Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour. Continue whisking until lightly browned, about 1-2 minutes. Gradually whisk in the milk and cook, whisking often, until the mixture begins to thicken, about 5 minutes. Remove from heat.
05 -
Whisk in the salt, pepper, paprika, and garlic powder. Gradually stir in half of the cheese until it melts completely.
06 -
Pour the prepared cheese sauce over the pasta and stir to combine.
07 -
Pour half of the pasta with cheese sauce into the baking dish and sprinkle on one-third of the remaining cheese. Top with the remaining pasta, and sprinkle the remaining cheese evenly over the top.
08 -
Bake in the preheated oven for 15-20 minutes, uncovered, until hot and bubbly and the cheese is melted on top.
# Notes:
01 -
You can assemble the macaroni and cheese up to 1 day ahead of time, cover, and refrigerate. Let it sit at room temperature for 20 minutes before baking. Add about 10 extra minutes to the bake time.