- December 5, 2018 at 12:13 am #394242
Baked Macaroni and Cheese V
1 1/2 cups uncooked elbow macaroni
3 tbs unsalted butter, divided
2 tbs all-purpose flour
1/4 cup milk
1 cup half-and-half or light cream
1/4 tsp paprika
1/2 tsp pepper, or to taste
2 1/2 cups shredded cheddar cheese, divided
1/2 tsp salt, or to taste
Preheat oven to 350°. Butter a 1 1/2-quart baking dish.
Cook the macaroni in boiling salted water following the package directions. Drain well and set aside.
Meanwhile, melt 2 tbs of the butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Continue cooking for 2 min, stirring constantly.
Gradually add the milk and then the half-and-half. Continue cooking for about 2 to 3 min, or until the mixture thickens and begins to bubble, stirring constantly.
Remove from the heat and add paprika, black pepper, and 2 cups of the cheese. Stir until cheese is melted and sauce is smooth.
Taste the sauce and adjust the seasonings, adding salt, as needed.
Combine the cheese sauce with the macaroni and transfer to the prepared casserole dish.
Sprinkle the remaining cheese over the top. Cut the remaining 1 tbs of butter into small pieces and dot the pieces over the casserole.
Bake in the preheated oven for 25 to 30 min, until golden and bubbling. Let cool for 5 min before serving. Serves 4