Ingredients
Scale
- 2 cups elbow macaroni
- 4 cups water
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika (optional)
Instructions
- In a large pot, bring 4 cups of water to a rolling boil.
- Add 2 cups of elbow macaroni and cook according to package instructions until al dente.
- In a separate saucepan, melt 2 tablespoons of butter over medium heat and stir in 2 tablespoons of flour. Cook for 1 minute.
- Gradually whisk in 1 cup of milk and bring to a simmer until thickened. Stir in shredded cheddar cheese, salt, pepper, and paprika until smooth.
- Drain the cooked macaroni and combine with the cheesy sauce, mixing well.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat with a splash of milk to restore creaminess.
- Add bacon bits or vegetables for extra flavor!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
