Nothing is better than a big scoop of macaroni and cheese. At least, that is what my kids would say. If you were to ask my kids what they wanted for dinner each night, you would hear “macaroni and cheese”. My kids have a slight obsession with it, he-he. I don’t make it very often, but when I do, it is definitely a meal they want seconds of. This version is full of flavor, simple to make, and makes so much, which leaves plenty for yummy leftovers!!
3 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup flour
1/2 tsp salt
1/2 tsp ground pepper
3 1/2 cups milk
5 cups sharp cheddar cheese, shredded, divided
2 tbsp Worcestershire sauce
1/2 tsp Paprika
Cook pasta according to directions. Meanwhile, in a saucepan, heat butter. Stir in the flour, salt and pepper, stirring until smooth. Gradually whisk in the milk. Bring to a boil, stirring frequently, for about 2-3 minutes. Reduce heat and stir in 3 cups of cheese and Worcestershire sauce, until melted. Drain macaroni and stir into the sauce. Transfer mixture to an un-greased 9×11 pan. Bake in a preheated oven (350) for about 20 minutes. Sprinkle remaining cheese and Paprika on top, bake an additional 5-8 minutes. Serve!
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