Ingredients
Scale
- 8 ounces (about 2 cups) of elbow macaroni or your favorite pasta
- 2 cups of sharp cheddar cheese, shredded
- 1 cup of Gruyère or Monterey Jack cheese, shredded
- 1 cup of milk (whole or 2%)
- 1/2 cup of heavy cream
- 2 tablespoons of unsalted butter
- 2 tablespoons of all-purpose flour
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of smoked paprika
- A pinch of cayenne pepper for a spicy kick
- Salt and freshly ground black pepper to taste
- Optional: breadcrumb topping and crispy bacon bits for added crunch
Instructions
- Cook the pasta in salted boiling water until al dente according to package instructions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until lightly golden.
- Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Cook until the mixture thickens slightly, about 3-4 minutes.
- Stir in the Dijon mustard, smoked paprika, cayenne pepper, salt, and black pepper.
- Reduce heat to low and add the shredded cheeses, stirring until completely melted and smooth.
- Combine the cooked pasta with the cheesy sauce and stir well. For an extra flavor boost, consider topping with breadcrumbs and baking until golden.
- Serve hot, preferably with a side of crispy bacon bits or a sprinkle of extra cheese, and enjoy your daring cheesy dish!
Notes
- For added crunch, top with breadcrumbs before baking or broiling.
- Replace bacon with sautéed vegetables for a vegetarian version.
- Adjust spice levels by adding more cayenne for extra heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg