Baked Mac & Cheese (Print Version)
# Ingredients:
→ Pasta
01 -
2½ cups (10 oz) uncooked elbow pasta
→ Cheese Sauce
02 -
4 tablespoons butter, unsalted
03 -
4 tablespoons regular flour
04 -
¼ teaspoon black pepper
05 -
½ teaspoon fine salt
06 -
3 cups warm milk
07 -
4 cups shredded sharp cheddar cheese
08 -
2 cups shredded provolone cheese
09 -
½ teaspoon smoked paprika for seasoning
10 -
1 tablespoon Worcestershire sauce
# Instructions:
01 -
Turn your oven to 350°F and get it warming. Follow the instructions on your pasta box to boil the macaroni, then strain it.
02 -
Heat butter in an oven-safe skillet and let it melt over medium heat. Stir in the flour, cooking for 1-2 minutes till it looks golden. Toss in the salt and pepper.
03 -
Blend in the warm milk slowly, mixing till it's smooth. Toss in the provolone and half the cheddar cheese, then mix Worcestershire sauce. Let cook for 5 minutes until it thickens.
04 -
Pour the cooked macaroni into the cheese sauce and stir it up. Sprinkle the remaining cheddar and paprika over the top. Bake it for 15 minutes until it's golden and bubbling.
# Notes:
01 -
You can prep it a day ahead and bake fresh later.
02 -
It freezes nicely for up to three months.
03 -
Don’t leave it in the oven too long or it’ll lose its creaminess.