Cheesy Creamy Mac (Print Version)

# Ingredients:

01 - A pound of elbow pasta.
02 - 1 tbsp butter.
03 - A stick of butter.
04 - Half a cup of all-purpose flour.
05 - 4 cups of whole milk.
06 - A spoonful of salt.
07 - A spoonful of paprika.
08 - Half a teaspoon of black pepper.
09 - A spoonful of hot sauce.
10 - 5 cups of grated cheddar cheese.

# Instructions:

01 - Bring a pot of water to boil, cook the pasta until tender. Drain and mix in 1 tbsp butter. Preheat your oven to 375°F.
02 - In a pan, melt a stick of butter. Stir in the flour and cook until it turns golden—about 2 to 3 minutes.
03 - Slowly pour in the milk, whisking as you go. Let it simmer until it thickens. This should take around 10 minutes.
04 - Turn the stove to low. Toss in the cheddar, spices, and hot sauce. Keep mixing until it’s silky smooth.
05 - Pour the cheese sauce over the pasta, stirring until it’s all coated.
06 - Dump it into a baking pan, then sprinkle the last cup of cheese over the top.
07 - Bake for 25 to 30 minutes. If you like a crispy top, broil it for 2 to 3 extra minutes.

# Notes:

01 - Shred your own cheese – it melts creamier.
02 - You can store it in the fridge for up to 4 days.
03 - Add a splash of milk when heating leftovers.

Back