Ingredients Jump to Instructions ↓

  1. 8 ounce(s) uncooked elbow macaroni

  2. 2 cup(s) shredded cheddar cheese

  3. 8 tablespoon(s) butter

  4. 8 tablespoon(s) flour

  5. 2 cup(s) milk

  6. 1 1/2 teaspoon(s) salt

  7. salt & pepper , to taste

  8. garlic , to taste, if desired

  9. paprika , optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Cook the elbow macaroni to a nice al dente firmness, not letting it get too soft.

  2. In a small saucepan, melt the butter over medium heat. Carefully stir in the flour. Pour in the milk once the two are smoothly blended. Add 1 and 1/2 cups of the shredded cheddar and stir frequently until a nice velvety cheese sauce forms. Add salt and garlic if desired.

  3. In a medium baking dish (I use a 2 quart round casserole dish), layer the elbow macaroni with the cheese sauce. Stir in salt and pepper to taste. Sprinkle the leftover 1/2 cup of cheddar over the top, and if desired, a little paprika.

  4. Bake for about 20 minutes. For an extra golden brown and bubbly top, broil for a few minutes at the end, monitoring closely so it doesn't burn. Enjoy! This dish tastes delicious with tomato slices-for extra zing try them lightly breaded with a bit of flour, seasoned with salt and pepper, and fried in olive oil.


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