Ingredients
Scale
- 16 oz (1 box) elbow macaroni
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (room temperature)
- 4 cups sharp cheddar cheese, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Optional: 1/2 cup panko breadcrumbs for topping
Instructions
- Step 1: Boil the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until it is just “al dente.” Drain the pasta and set it aside. Avoid overcooking, as the pasta will soften further when mixed with the hot cheese sauce.
- Step 2: Prepare the Roux: In a large saucepan or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour. Continue whisking for about 1 to 2 minutes until the mixture is bubbly and light golden brown. This step removes the raw flour taste and thickens the sauce.
- Step 3: Whisk in the Milk: Slowly pour the milk into the butter and flour mixture, whisking constantly to prevent lumps from forming. Continue to cook over medium heat, whisking frequently, until the sauce thickens enough to coat the back of a spoon. This usually takes about 5 to 8 minutes.
- Step 4: Melt the Cheese: Turn the heat down to low. Add the salt, pepper, and paprika. Gradually fold in the shredded cheddar cheese one handful at a time, stirring until completely melted and smooth. Once the sauce is velvety, remove the pan from the heat.
- Step 5: Combine and Finish: Add the cooked macaroni to the cheese sauce. Stir gently until every noodle is thoroughly coated in the creamy sauce. If you prefer a baked version, transfer to a baking dish, top with breadcrumbs, and broil for 3 minutes. Otherwise, serve immediately while hot.
- Cook Time: 35 minutes
- Diet: Vegetarian