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 tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
Instructions
- In a large pot of salted water, cook elbow macaroni until al dente (about 8 minutes). Drain and set aside.
- Melt butter in a saucepan over medium heat. Stir in flour and whisk for about 2 minutes until golden brown.
- Slowly whisk in whole milk until the mixture thickens (about 5 minutes).
- Reduce heat to low and gradually mix in shredded cheddar cheese until fully melted and creamy.
- Fold cooked pasta into the cheese sauce until every piece is coated.
- For a crispy top, transfer to a greased baking dish, sprinkle more cheese on top, and bake at 350°F (175°C) for 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg