Ingredients
.225 gm elbow macaroni
.3 cups shredded sharp cheddar cheese
.2 cups whole milk
.4 tablespoons unsalted butter
.1/4 cup all-purpose flour
.1/2 teaspoon salt
.1/4 teaspoon black pepper
.1/4 teaspoon paprika (optional)
.1/4 teaspoon garlic powder (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Cook the macaroni according to the package instructions until al dente. Drain the cooked macaroni and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes until the mixture is smooth and bubbly.
Gradually add the milk to the saucepan, whisking constantly to avoid any lumps. Continue to cook and whisk until the mixture thickens, usually about 5-7 minutes.
Reduce the heat to low and add the shredded cheddar cheese to the saucepan. Stir until the cheese is fully melted and the sauce is smooth and creamy. If desired, add salt, black pepper, paprika, and garlic powder to season the sauce.
Add the cooked macaroni to the saucepan and stir until all the macaroni is well coated with the cheese sauce.
Pour the macaroni and cheese mixture into the greased baking dish, spreading it evenly.
Bake in the preheated oven for about 25-30 minutes or until the top is golden and bubbling.
Remove from the oven and let it cool for a few minutes before serving. Garnish with additional shredded cheese or chopped parsley if desired.
Enjoy your creamy and comforting macaroni and cheese!
Note: Feel free to customize this recipe by adding other ingredients like cooked bacon, sautéed onions, or diced tomatoes for extra flavor and texture.