Classic Baked Mac and Cheese (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2½ cups uncooked elbow macaroni (10 oz)
02 -
4 tablespoons unsalted butter
03 -
4 tablespoons all-purpose flour
04 -
½ teaspoon salt
05 -
¼ teaspoon pepper
06 -
3 cups lukewarm milk
07 -
2 cups shredded provolone cheese
08 -
4 cups shredded sharp cheddar cheese
09 -
1 tablespoon Worcestershire sauce
10 -
½ teaspoon smoked paprika
# Instructions:
01 -
Preheat oven to 350°F. Cook macaroni according to package directions, drain and set aside.
02 -
Melt butter in an oven-safe skillet over medium heat. Whisk in flour and cook 1-2 minutes until lightly browned. Add salt and pepper.
03 -
Whisk in milk until smooth. Add provolone and half the cheddar cheese, whisking until melted. Stir in Worcestershire sauce.
04 -
Cook over medium-high heat for about 5 minutes until sauce thickens and bubbles. Turn off heat.
05 -
Mix in cooked macaroni. Top with remaining cheddar and paprika. Bake for 15 minutes until bubbly and lightly browned.
# Notes:
01 -
Can be prepared a day ahead and baked when needed
02 -
Add crushed crackers or chips on top for extra crunch
03 -
Can be frozen for up to 3 months