Mac and cheese is one of those meals that makes everyone feel a bit youthful when eating. This version tastes quite different than the boxed version that I remember not only from being a kid, but that boxed version also helped me get through my senior year of college.
- 4 Tbls butter
- 1/2 Cup flour
- 8 oz small pasta noodles, approx 1/2 lb
- 3 Cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup bread crumbs
- 1-2 tsp paprika
- Salt & Pepper to taste after done
- Preheat the oven to 350 degrees.
- Start boiling water on the stove and cook pasta per package directions.
- Melt the butter in a large sauce pan or french oven over medium to medium/high heat. Once melted, add the flour and whisk until fully incorporated. This is your rue that will help bind everything together when melted.
- Continue cooking rue over medium heat until boiling. Slowly, pouring only a little bit at a time, whisking until the milk is fully mixed into the rue. Be careful not to let the milk boil. Light simmering is OK, but boiling will cause the milk to start separating.
- Add both cheeses and allow some time for them to melt and get all gooey.
- When both cheeses are melted, drain the pasta and add to cheese part of the mac and cheese.
- Top with bread crumbs and paprika and place in oven to cook for approx 25-30 minutes until the top is golden brown …and a toothpick comes out cheesy.
- It’s a good idea to let it stand for 5 minutes out of the oven before serving – this WILL be HOT!