Macaroni & Cheese The Best Ever.
Macaroni & Cheese is far and away the most popular and this recipe will prove classic baked is best
The best Mac & Cheese recipe ever. Seriously.
Creamy, cheesy, straightforward, more, gooey – this Macaroni & Cheese
will knock your socks off.
I do not say its the best Macaroni & Cheese recipe ever.
This is not because I have tried every single Macaroni & Cheese, recipe in the world (though I have tried many)
It would be incredibly noble cause to try every single one but technically speaking it will not be.
This recipe, though, (yummy) whenever I take a glorious melty bite, I simply cannot imagine a better classic Macaroni & Cheese
Check out the source below to read more about this delicious dish.
The Best Macaroni & Cheese Recipe Ever
yield: 4-6 SERVINGS
prep time: 30 MINS
cook time: 30 MINS
total time: 1 HOUR
4.0243902439024 / 5 (41votes)
The best macaroni & cheese recipe ever. Seriously. Creamy, cheesy, straightforward, ooey, gooey – this macaroni & cheese will knock your socks off.
- 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 2% milk
- 3 cups (approx. 12 ounces) grated medium cheddar cheese**
- Boil the 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 keep the noodles from sticking if it’s going to be awhile before you make the sauce)
- Preheat the oven to 375 degrees Fahrenheit.
- 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, continuously stir for three minutes.
- Add the milk in a thin stream, constantly stirring with a whisk. Continue to stir constantly until the sauce thickens, about 10-12 minutes.
- 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.
- Add half the pasta to a two-quart casserole dish(I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the remainder of the cheese then dusts lightly with the smoked paprika.
- Bake for about 25-30 minutes, until the dish, starts getting a slightly dry and a tiny bit brown on top. Serve, topping individual servings with cooked, chopped bacon if desired.
*Please resist the urge to add more noodles to stretch the recipe. You need a lot of sauce with that pasta because the pasta soaks so much and it otherwise cooks down. Over-dry macaroni & cheese is such a disappointment – don’t do it! **Also resist the urge to add more cheese to the sauce. This can do weird things. Sprinkle more in between and on top if you must have more cheese.
Adapted from Bev’s Macaroni & Cheese recipe on Food.com