6 Tbsp butter
6 Tbsp flour
1 tsp. salt
1/2 tsp pepper
1/4 tsp granulated garlic
1 tsp Dijon mustard
3 cups milk
5 cups (1 1/4 pound) shredded cheese (sharp cheddar and American, smoky cheddar, etc) - do not use pre-shredded cheese!
Smoked paprika (about 1/2 tsp)
1/2 cup Panko bread crumbs
2 Tbsp butter
1/3 cup grated Parmesan cheese
Cook macaroni al dente, drain and rinse to keep it from continuing to cook (unless white sauce is already made, then you can skip cooling down the pasta). While the macaroni is cooking, melt butter in a large saucepan over medium heat. Add salt, pepper and granulated garlic. Slowly blend in the flour to make a roux (be sure to put the burner on low to keep it from scorching). Mixture should be smooth and just starting to brown. Slowly stir in the milk and mustard and whisk into the butter-flour mixture until incorporated.
Heat to boiling, stirring constantly - boil one minute and then remove from heat.
Place macaroni in a large 2-3 quart casserole dish that has been sprayed with vegetable spray. Place the macaroni into the casserole and place shredded cheese on top. Pour hot cream sauce on top of cheese and let it sit for a minute. Then blend it all together with the macaroni to combine.Sprinkle smoked paprika on top.
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| Made without Panko Bread Crumbs |
Bake uncovered in preheated 350 degree oven for 25-30 minutes or until bubbly. Makes 8 dinner portion servings or 10-12 side-servings.
Variety:
Chicken-Bacon Mac and Cheese: Stir in 2 cups of cooked and diced chicken and 1/4 cup sliced green onions. Top with crispy bacon (about 6 slices) that has been crumbled.
Tuna Mac and Cheese: Stir in two 6.5 oz. cans of tuna that has been drained. Can also add 1 cup of frozen peas that have been thawed.
**Updated 01/30/2020 to reflect better measurements and method.
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