Everyone needs a savory baked mac and cheese recipe to whip up, and that is what we will be mixing together in today’s episode.
When assembling this family favorite dish, remember that you can use the cheese(s) of your choice, not just the medium sharp cheddar listed in the ingredients below.
Here is what I use:
- 1 lb dried elbow pasta
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 1 1/2 cups whole milk
- 2 1/2 cups half and half
- 6 cups grated medium sharp cheddar cheese divided (measured after grating)
- 1/2 tbsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
This saucy, gooey concoction takes on another dimension of golden-brown crispness when you increase the baking temperature and cap it off with a broil at the end, which I mention in my podcast.
For step-by-step instructions on how to prepare this recipe, get those details by listening to this week’s 5-minute episode of the My Foodie Recipe podcast.
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