Homemade cheesy elbow macaroni and cheese
Today, I am sharing my spin on how I make cheesy elbow macaroni and cheese. This recipe can be made with any type of pasta. I even make the same cheese sauce to go with spaghetti noodles sometimes to change the recipe up. It's delicious either way.
- 1 pound of dry elbow macaroni noodles
- ½ cup of butter
- 4-½ cups of shredded white American cheese
- ½ cup of shredded cheddar cheese
- 1-½ cups of shredded mozzarella cheese
- 1 teaspoon of seasoning salt
- 2 teaspoons of ground black pepper
- 1 teaspoon of smoked paprika
- 2 tablespoons of flour
- 1-½ cup of milk
- 4 quarts of water (to cook the noodles in)
In a large pan, add the water, bring to a boil, over medium-high heat. Add the dry pasta. Cook the pasta for about ten minutes, then drain the water off. Place the macaroni noodles back into the pan, add four tablespoons of butter and stir. Set aside.
Over medium heat, in another large pan, add four tablespoons of butter, allow it to melt, then add the flour and stir continuously. Next, add the milk, white American cheese, and the seasonings. Stir and bring to a slow bubbling boil. The mixture will come together like a gravy. Take the cheese sauce off the burner.
Next, add the noodles into the cheese sauce, stir until all the macaroni is covered well.
Now, spoon the pasta into a 9x13 deep casserole dish, add the remaining cheeses. Bake at 350 degrees F for about twenty-five minutes.
Allow the macaroni and cheese to set for ten minutes before serving, then serve and enjoy.