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Macaroni and Cheese


  • 1 lb. elbow macaroni, cooked according to pkg directions, drained, rinsed, returned to pot
  • 5 tbsp. unsalted butter
  • ¼ cup flour
  • 4 cups milk
  • 2 ½ cups shredded sharp yellow cheddar cheese
  • 1 tsp each salt and dry mustard
  • ½ tsp each black pepper and hot red pepper sauce
  • ¼ tsp paprika, preferable smoked Spanish paprika
  • Chopped fresh parsley
Prepare macaroni.
In large saucepan, melt 4 Tbsp butter. Whisk in flour; cook over medium heat, whisking constantly, 2 minutes. Gradually whisk in milk. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, stirring occasionally, until slightly thickened.
Preheat broiler. Grease shallow 2 1/2- to 3-qt flameproof baking dish.
Remove sauce from heat; whisk in 2 cups cheese, the salt, mustard, pepper and sauce until smooth. Stir into macaroni until noodles are evenly coated.
Pour into prepared baking dish; sprinkle with remaining cheese, dot with remaining butter, then sprinkle with paprika. Broil 2 in. from heat 5 minutes, until bubbly and browned. Garnish with parsley, if desired.

Makes 6 servings

Source : Rosie June 2002 / Copeland’s

This was a simple dish, basic macaroni. The sauce cooked up nice. Not exactly a typical summer dish, but I was looking for something that would be quick and easy and also meatless. In the end, it didn’t overheat my kitchen unbearable and the kids were more than happy to eat mac & cheese for dinner. It’s been lazy summer days around here filled with lots of book reading and relaxing.


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