Cheesy Baked Mac Pasta (Print Version)
# Ingredients:
01 -
16 ounces elbow pasta.
02 -
1 tablespoon plain butter.
03 -
1 stick plain butter.
04 -
1/2 cup all-purpose flour.
05 -
4 cups whole milk.
06 -
1 teaspoon table salt.
07 -
1 teaspoon smoked paprika.
08 -
1/2 teaspoon ground black pepper.
09 -
1 teaspoon spicy sauce.
10 -
5 cups grated sharp cheddar.
# Instructions:
01 -
Boil the pasta following box directions. Drain and put back in pot with a tablespoon of butter so it won't stick together. Get your oven warming to 375°F.
02 -
Grab a big pot and melt the butter over medium flame. When it's all melted, mix in flour with a whisk and let it cook about 2-3 minutes till it looks slightly golden.
03 -
Pour milk in bit by bit, whisking the whole time. Keep going until everything bubbles gently and gets thick, which takes around 10 minutes.
04 -
Turn the heat down low and mix in salt, paprika, pepper, spicy sauce, and 4 cups of the cheddar. Keep stirring until all cheese melts and you've got a smooth sauce.
05 -
Pour the cheese sauce over your cooked pasta and stir so every single noodle gets covered with cheesy goodness.
06 -
Scoop everything into your baking dish and sprinkle the last cup of cheddar evenly across the top.
07 -
Pop it in the oven for 25-30 minutes, then switch to broil for 2-3 minutes to get that nice golden crust on top.
# Notes:
01 -
Fresh-grated cheese melts way better than pre-packaged stuff. A food processor makes this job quick.
02 -
The roux (butter and flour mix) is the secret to getting a thick, creamy sauce.
03 -
Don't overcook your pasta since it'll soften more in the oven.
04 -
Adding butter to drained pasta keeps it from clumping up.
05 -
You can keep leftovers in the fridge for 4 days in a sealed container, or freeze them for later.
06 -
When warming leftovers, splash in some milk to make it creamy again. Use the microwave or heat at 350°F in your oven.