Macaroni and Cheese by Katie

The famous holiday or anytime dish!

Last updated: Dec 27, 2022

Ingredients

• 1 lb pasta (cavatappi is my favorite but elbow macaroni or shells work too)
• 1 qt milk (2% or whole)
• 4 Tbsp butter
• 6 Tbsp flour
• 1 tsp ground mustard
• 1/2 tsp sweet paprika
• 1/2 tsp hot paprika
• salt
• pepper
• 1 lb cheese (I often use Tillamook shredded cheddar blend but also like sharp white cheddar from the block)
• panko bread crumbs
• garlic powder for sprinkling on top
• hot paprika for sprinkling on top

Directions

1. Heat oven to 350°F. Butter a 13x9 pan and set aside.

2. In a large pot of salted water, cook the pasta for 2/3 the time recommended on the package. Drain, but do not rinse.

3. Meanwhile, in a medium saucepan, heat milk over medium heat. (Alternatively, heat in the microwave for a few minutes.)

4. In the empty large pasta pot, whisk butter and flour together over medium heat. Cook for a couple minutes until bubbling and fragrant.

5. Add milk, mustard, paprikas, salt, and pepper to the large pot, whisking constantly until thickened, about 5–10 minutes. Remove from heat.

6. Add pasta and 2/3 cheese into the large pot, stirring to mix everything. Pour into the buttered pan.

7. Sprinkle an even layer of breadcrumbs over the top. Sprinkle garlic powder and hot paprika. Top with remaining 1/3 cheese.

8. Bake until top is beginning to brown and sides are bubbling, about 30–40 minutes.

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