So, what’s cooking for Sunday dinner? Today I had a taste for mac n cheese and fried catfish. My sister thinks this is a weird combo but it has been one of my favorite pairings for a very long time. I usually add some string beans or collard greens to it too! Because this was all on a whim today, I had no time for collards, it was string beans. Yummy, yummy, yummy.
Anyway, I thought I would share my mac n cheese recipe because, well, sharing is caring. Plus it’s pretty darn good.
I realize that there are probably a billion and three macaroni and cheese recipes circulating the earth right now and I’ve only tried a handful but this one has been my go-to for the past few years. I’ve made it a couple hundred times. Ok, not really but I’ve made it a lot and it never disappoints.
I can’t remember if it was last year or the year prior but I invited my immediate family over for dinner. I had cooked one of those “Thanksgiving” kind of meals before Thanksgiving. Naturally that included mac n cheese. Everyone loved it. My younger brother took whatever was left of the mac n cheese home and called me the next day asking for the recipe. This validated my mac n cheese skills *laughing face emoji*.
So before I rattle off the recipe, I have to say one more thing. This recipe calls for one cheese. I know this simplicity will cause some to clutch their pearls and gasp… Not four cheeses, five cheeses, ten cheeses…??? Is it even considered mac n cheese with just one cheese?? Try it! You will probably never buy 15 cheeses again (think about all of the money you will save*eye winkie emoji*).
The original recipe called this the best macaroni and cheese recipe ever. I got it from kitchentreaty.com. I don’t know if it’s the best ever but, like I said, it’s pretty darn good. If you are looking for a simple, very yummy, mac n cheese recipe, here you go. I use Barilla noodles and Kraft cheese and only bake it for 25 minutes. I have this thing where I have to grate my cheese. I know you can buy it shredded but it’s not the same to me. I know, call me crazy. I usually also don’t sprinkle the cheese in the middle as the recipe directs. Just sprinkling some on top is usually plenty. Enjoy!
INGREDIENTS:
- 8 oz. (1/2 pound or about 1 3/4 cups) macaroni or other medium tubular pasta (like penne or conchiglie)*
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon smoked paprika plus more for sprinkling on top
- 2 1/2 cups 2% milk
- 3 cups (approx. 12 ounces) grated medium cheddar cheese**
DIRECTIONS:
- Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it’s going to be awhile before you make the sauce)
- Preheat the oven to 375 degrees Fahrenheit.
- To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
- Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens, about 10-12 minutes.
- Remove from heat and add 2 cups of the cheese, stirring until melted. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
- Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
- Bake for about 25-30 minutes, until the mac and cheese starts getting a slightly dry and a tiny bit brown on top.
