Macaroni and Cheese

This is amazing! Make sure you cook the sauce until it thickens just enough to coat the back of a spoon. Try other kinds of cheeses like Colby jack, gouda, smoked cheddar, pepper jack, or any mixture in between. If you’re doubling the recipe, cook in a 9×13-inch pan.

To help you calculate cheese, 1/4 pound (4 ounces) of block cheese equals 1 cup of shredded cheese.

Ingredients

1/2 pound uncooked elbow macaroni, about 1 1/2 cups
3 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 teaspoons salt (or more)
1/2 teaspoon ground black pepper
3/4 teaspoon garlic powder
1/2 teaspoon paprika, optional
1 1/2 cups milk
3/4 cups half and half
2 cups shredded mild cheddar cheese (or 8 ounces or 1/2 pound of cheese)
2 cups shredded sharp cheddar cheese (or 8 ounces or 1/2 pound of cheese)

Preheat the oven to 325F and lightly grease an 8- or 9-inch square baking dish.

Cook the macaroni to al dente, according to package instructions. Drain and set aside.

Melt the butter in a medium saucepan over medium heat. Blend in the flour, garlic powder, paprika (if desired), salt, and pepper. Cook for 2 minutes.

Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture is JUST BARELY thickened. Remove from heat and add in 1 cup shredded cheese, stirring until melted.

Add the cooked macaroni noodles to cheese sauce and stir to coat. Pour half of the pasta mixture into the prepared baking dish and then sprinkle 1 cup of cheese on top. Add remaining pasta and sprinkle with remaining 2 cups of cheese.

Bake for 15-20 minutes or until cheese melts. Serve to your best mac and cheese buddies.