Cheesy Baked Mac Delight (Print Version)
# Ingredients:
→ Pasta
01 -
10 oz (2½ cups) uncooked elbow macaroni
→ Cheese Sauce
02 -
4 tablespoons butter, unsalted
03 -
4 tablespoons flour, all-purpose
04 -
½ teaspoon salt
05 -
¼ teaspoon pepper
06 -
3 cups milk, slightly warmed
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 -
Heat your oven to 350°F. Boil the macaroni following the box directions, then drain well.
02 -
In an oven-safe skillet, melt the butter over medium heat. Mix in flour and cook until it turns golden, about 1-2 minutes. Sprinkle in salt and pepper.
03 -
Pour in milk gradually while whisking to avoid lumps. Toss in provolone and half the cheddar. Add Worcestershire sauce and stir. Let it cook for 5 minutes until it gets thick.
04 -
Mix the drained pasta into your sauce. Sprinkle the leftover cheddar on top with paprika. Pop it in the oven for 15 minutes until it bubbles and gets a nice brown color.
# Notes:
01 -
You can fix this a day early and pop it in the oven later
02 -
It'll stay good in the freezer up to 3 months
03 -
Keep it nice and creamy by not baking too long