Ingredients:
- 1 pound elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 1 cup whole milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup breadcrumbs (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes until the mixture becomes smooth and bubbly.
- Gradually whisk in the milk, making sure there are no lumps. Continue whisking until the mixture thickens and comes to a simmer.
- Reduce the heat to low and add the shredded cheddar cheese, salt, black pepper, paprika, and cayenne pepper (if using). Stir until the cheese is completely melted and the sauce is smooth.
- Add the cooked macaroni to the cheese sauce and stir until all the macaroni is coated evenly.
- Pour the mac and cheese mixture into the prepared baking dish and spread it out evenly.
- If desired, sprinkle breadcrumbs over the top of the mac and cheese for a crunchy crust.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Serve your soulful Mac and Cheese as a delicious main dish or as a comforting side. Enjoy!
