What better thing is there to do on a night in than cook and drink wine? Nothing, I know. Cooking has the power to take my mind away from whatever’s going on and just let me focus on creating the perfect dish. That being said, I don’t do it often, cause I hate the clean up process. Last night I was inspired to make homemade macaroni and cheese, ’cause who the hell doesn’t love macaroni and cheese. I put this recipe together from a few others I found online. Check it out below!
What You Need:
- 1 lb box of pasta (I used cavatappi)
- 1 8 oz block of sharp white cheddar cheese (about two cups)
- 1 8 oz block of smoked gouda cheese (about two cups)
- 4 cups of milk
- 4 tablespoons of unsalted butter
- 4 tablespoons of unbleached flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 paprika
- 1/2 teaspoon mustard powder
- Olive oil
Make the pasta according to box directions. In a large saucepan, melt the butter on medium heat. Whisk in the flour for two minutes, until smooth. Continue whisking for another two minutes. Slowly whisk in the milk. Lower the heat to low and add in the cheese (saving about a cup), salt, pepper, and mustard powder.
Pour the pasta in a lightly greased 9x12x2 oven safe tray. Drizzle a small amount of olive oil and pour over the cheese sauce. Stir lightly to cover all the noodles. Top it with the paprika and breadcrumbs (however much you want).
Bake for 20 minutes (or until it starts to bubble) at 425º. Let it cool a little and prepare to have the most amazing cheesy goodness bless your tastebuds.