Recipe by Chocolatl
Adapted from Prairie Home Cooking. This is the way my Mother used to make macaroni and cheese. The pasta measurement is the measurement for the dried pasta.
Top Review by Rebecca F.
Well Hot Diggety!!! After years of searching for macaroni and cheese like I really love it, I've FINALLY gotten the right recipe! This is great! Perfect texture, and I think that's always a lot of my issue. I like the cheese kind of crunchy on top. I'm a 105 lb. woman, and I doubled this recipe for myself in case it turned out to be what I was looking for. I've already eaten a quarter of it! I doubled all ingredients. Only difference I made in recipe was to add about a teaspoon of dried mustard. Not sure whether that made a significant difference or not, but this is definitely the recipe I've been looking for.
- water, lightly salted
- 1 cup macaroni
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon paprika
- 2 cups cheddar cheese, shredded, divided
Directions See How It's Made
- Preheat oven to 400 degrees Fahrenheit.
- Bring water to a boil; cook macaroni to al dente stage according to package directions.
- Drain well.
- Melt butter in a saucepan over medium-low heat.
- Whisk in flour and cook, stirring constantly, for 2 minutes.
- Whisk in milk and continue cooking, stirring constantly, until sauce thickens, about 5 minutes.
- Stir in salt, pepper and paprika and remove from heat.
- Stir in 1/4 cup of the cheese.
- Spread half the macaroni over the bottom of a lightly greased 1 quart baking dish.
- Spread half the remaining cheese over the macaroni.
- Top with remaining macaroni.
- Pour sauce over the macaroni.
- Top with the remaining cheese.
- Bake until bubbly and lightly browned, about 20 minutes.
- Let rest 5 minutes before serving.