Macaroni and Cheese

Mac and cheese is one of those dishes that sound boring, but can be just as delicious as a “fancier” pasta dish like lasagne or pesto. Macaroni and cheese
Yield 6 servings
Time 45 minutes
  • large saucepan
  • whisk
  • large baking dish
  • 1 T butter
  • 2 T milk
  • 2 T flour
  • 1 t dry mustard
  • 1 t paprika
  • 1½ c milk, hot
  • ½ t salt
  • 1 t pepper
  • ¾ c cheese (cheddar, Swiss, Monterey Jack, or a mix), shredded
  • 3½ c macaroni or other small pasta, cooked
  • 2 T sour cream (optional)
  • 2 T bread crumbs
Directions Preheat oven to 350 and lightly butter the baking dish.

Heat 1 T butter with 2 T milk. When bubbly, whisk in the flour, mustard, and paprika.

Keep stirring for 2 minutes, then gradually start whisking in the 1½ c milk. Simmer, stirring frequently, for 5-10 minutes, until thickened.

Add salt, pepper, and cheese, and simmer until melted.

Stir in the cooked pasta, then pour the pasta/cheese mixture into the baking dish.

Dot the top all over with small drops of sour cream, then sprinkle with bread crumbs.

Cook until brown and bubbly, about 30 minutes.

Notes Looking for a tasty cheese sauce for some veggies? Just leave out the pasta and toppings.

Also see my recipes for noodles and cheese and Italian-style macaroni and cheese.

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Mac and cheese