Ingredients:
- 2 cups elbow macaroni
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 ½ cups shredded cheddar cheese
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- ½ cup breadcrumbs (optional)
Instructions:
-
Boil the Pasta:
- Bring water to a boil in a large pot. Add salt and macaroni. Cook for 8-10 minutes until al dente. Drain and set aside.
-
Make the Cheese Sauce:
- In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute, whisking continuously.
- Gradually add milk, stirring to prevent lumps. Cook until thickened (about 3-4 minutes).
- Add shredded cheese, black pepper, and paprika. Stir until smooth.
-
Combine and Bake:
- Preheat oven to 375°F (190°C).
- Mix the cooked pasta with the cheese sauce. Transfer to a greased baking dish.
- Sprinkle breadcrumbs on top (if using).
-
Bake and Serve:
- Bake for 20 minutes or until golden brown. Serve hot.
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