Creamy Mac and Cheese
6 servings10 min prep20 min cookEasy
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The Tale of Creamy Mac and Cheese
Story updated
Macaroni and cheese has roots in European pasta-and-cheese dishes dating back centuries, with a documented recipe appearing in an 18th-century English cookbook; Thomas Jefferson is often credited with popularizing it in America, though the dish's rise also owes much to Kraft's boxed version introduced in 1937.
Ingredients
Scale:· 6 servings
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Instructions
- 1Cook the macaroni in a large pot of salted boiling water according to the package directions until al dente, then drain.
- 2In the same pot, melt the butter over medium heat and whisk in the flour, cooking for 1 minute.
- 3Slowly whisk in the milk and cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5-6 minutes.
- 4Remove from heat and stir in the cheddar and mozzarella until smooth, then season with salt, pepper, and paprika.
- 5Fold the drained macaroni into the cheese sauce and stir until well coated, then serve immediately.
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