Homey Mac & Cheese Recipe
- 2-1/2 cups uncooked elbow macaroni
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups 2% milk
- 5 cups (20 ounces) shredded sharp cheddar cheese, divided
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon paprika
- Preheat oven to 350°. Cook macaroni according to package directions for al dente.
- Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
- Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.
- Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 8 servings.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Homey Mac & Cheese(10)
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My family really enjoys this mac and cheese recipe. We have only prepared it a couple of times, but that's enough to know it's good. I really like using my cast-iron skillet to bake this recipe. I sprinkle a fair amount of paprika on top to bake and use large spiral pasta. Next time, I believe we'll try incorporating a couple cloves of minced garlic. I also cover the skillet with foil when baking.
I tried this recipe and followed the directions word for word. This is not a good recipe and the use of the Worcestershire sauce was not a good addition. I have been looking for Mac n cheese recipe for a while and his is one of the worst. I am still looking.
A good mac and cheese recipe. I didn't use the full amount of Worcestershire sauce. And next time I will add a little more cheese, a little more milk while baking. But over all, it's a good recipe and can be adapted to suit your family.
I cut this recipe in half for our small family of 3 (toddler 20 months), and used mini penne as that was all I had in the house. It was an easy mac & cheese to make and it turned out nice and creamy. I will be making this again and plan to use the elbow macaroni as suggested, I think it will take in more cheese than the penne did. I have had a hard time finding a recipe that my husband likes and this one is a winner. The worshishire gives a good tang and its a nice change from the typically used mustard.
Very nice story behind the recipe. I made this for my family's Fourth of July party. I also had leftovers for us the next night. Next time I make this I want to make it cheesier.
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