We found this recipe for Mac & Cheese on the internet.
The address is:
https://www.kitchentreaty.com/the-best-macaroni-cheese-ever/print/
I agree, it is the best I've had...
They say: The best mac and cheese! Seriously. Creamy, cheesy,
straightforward, ooey, gooey - this recipe will knock your socks off.
Yes, it is that good.
Ingredients:
- 8 oz. (1/2 pound or about 1 3/4 cups) macaroni or other medium tubular pasta (like penne or conchiglie)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon smoked paprika plus more for sprinkling on top
- 2 1/2 cups milk
- 3 cups (approx. 12 ounces) grated medium cheddar cheese
Directions:
1. Cook pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to stop the noodles from sticking together.)
2. Preheat oven to 375 degrees F.
3. To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
4. Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens, about 10-12 minutes.
5. Remove from heat and add 2 cups of the cheese, stirring until melted. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
6. Add half the pasta to a two quart casserole dish. Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
7. Bake for about 25-30 minutes, until the mac and cheese starts getting a slightly dry and a tiny bit brown on top. Serve, topping individual servings with cooked, chopped bacon, if desired. Enjoy!
'Til next time. Love ya, Jean
