Creamy Baked Mac Cheese (Print Version)
# Ingredients:
→ Pasta
01 -
2½ cups (10 oz) uncooked elbow macaroni
→ Cheese Sauce
02 -
4 cups shredded sharp cheddar cheese
03 -
2 cups shredded provolone cheese
04 -
3 cups warm milk
05 -
4 tablespoons plain flour
06 -
4 tablespoons butter (unsalted)
07 -
1 tablespoon Worcestershire sauce
08 -
½ teaspoon ground paprika (smoked)
09 -
½ teaspoon seasoning salt
10 -
¼ teaspoon black pepper
# Instructions:
01 -
Set oven to 350°F. Cook pasta as directed on box, then strain.
02 -
In a skillet that can go in the oven, heat butter over medium. Stir in flour and cook for a minute or two till golden. Sprinkle in pepper and salt.
03 -
Pour in milk and whisk till smooth. Drop in provolone cheese and half the cheddar. Mix in Worcestershire and let it cook for about 5 minutes, letting it thicken.
04 -
Mix the pasta into the cheese sauce. Sprinkle the rest of the cheddar on top and dust with paprika. Put it in the oven for 15 minutes until bubbly and a little toasty.
# Notes:
01 -
You can prepare it ahead and bake later.
02 -
Stores in the freezer for up to 3 months.
03 -
Make sure not to cook it too long, so it stays creamy.