Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- ½ cup breadcrumbs (optional)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
Instructions
- Cook the Pasta: Boil salted water in a large pot. Add elbow macaroni and cook until al dente (7-8 minutes).
- Create the Roux: In a saucepan over medium heat, melt butter until bubbly. Whisk in flour for about 1-2 minutes until golden.
- Add Milk and Cheese: Slowly pour in milk while whisking to avoid lumps. Stir in shredded cheddar until melted and smooth.
- Mix Pasta with Sauce: Drain the pasta and combine with the cheese sauce, ensuring every noodle is coated.
- Bake (Optional): Transfer to a baking dish, sprinkle with breadcrumbs, and bake at 350°F for about 20 minutes until bubbly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg