Ingredients
1 pound elbow macaroni
1 stick (½ cup) butter
½ cup all-purpose flour
4 cups milk
4 cups shredded government cheese (or American cheese substitute)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente. Drain and set aside.
Step 2: Make the Cheese Sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Slowly whisk in the milk until smooth and slightly thickened.
Step 3: Add the Cheese
Stir in the shredded government cheese (reserving some for topping) until melted and creamy. Season with salt, pepper, and paprika.
Step 4: Combine Pasta & Sauce
Fold the cooked macaroni into the cheese sauce until fully coated.
Step 5: Bake (Optional for Extra Flavor)
Pour into a buttered baking dish, top with reserved cheese, and bake at 375°F (190°C) for 20 minutes until bubbly and golden.
Tips for the Best Mac & Cheese
No government cheese? Use American cheese, Velveeta, or a sharp cheddar blend.
Make it crunchy: Top with breadcrumbs before baking.
Add protein: Stir in cooked ham, bacon, or shredded chicken.
Vegetable boost: Mix in broccoli, peas, or spinach for extra nutrition.
Serving Suggestions
Pair this classic mac & cheese with:
Fried chicken
BBQ ribs
Collard greens
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