Ingredients

The following ingredients have 4 Servings
  • 4 cups uncooked pasta
  • 8 Tablespoons butter
  • 6 Tablespoons flour
  • 1 1/2 cups whole milk
  • 1/2 cup heavy whipping cream
  • 4 cups shredded cheese (I used a blend of two cheeses)
  • 2 teaspoons salt
  • 2 teaspoons white pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne

Instruction

  • Preheat oven to 325F
  • Grease a 9” x 13” casserole dish. Set aside.
  • In a large stockpot, melt the butter over medium heat.
  • Meanwhile, in a separate pot, prepare the macaroni according to package directions.
  • Once the butter is melted, whisk in flour to form a roux (paste). Add the seasoning, to taste.
  • Whisk in the milk and cream and set heat to medium-high.
  • Whisk in 3 cups of the cheese and continue whisking as the mixture cooks and thickens.
  • Drain the pasta but do not rinse.
  • When the cheese has completely melted into the sauce, pour the sauce over the cooked macaroni.
  • Fold the macaroni and cheese into the prepared casserole dish.
  • Top with remaining 1 cup of cheese.
  • Bake for 25 minutes, or until the cheese on top is browned and completely melted.
  • ENJOY!