Description

This homemade macaroni and cheese offers the nostalgic flavor of the classic blue box without artificial additives, featuring a creamy cheese sauce and tender shell pasta.

Ingredients

Units Scale

4 tablespoons of butter
4 tablespoons of all-purpose flour
2 cups of organic half and half, warmed
2 cups of a combination of shredded cheddar and gruyere cheeses
1/4 teaspoon of smoked paprika
Salt and pepper to taste
8 ounces of small shell pasta

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large nonstick saucepan over medium heat, melt the butter.
Add the flour, whisking constantly, until well incorporated, about 1-2 minutes.
Gradually whisk in the warmed half and half, continuing to whisk until the mixture is smooth and begins to thicken, about 3-5 minutes.
Remove from heat and stir in the shredded cheddar and gruyere cheeses until melted and the sauce is creamy.
Add the smoked paprika, and season with salt and pepper to taste.
Meanwhile, cook the shell pasta according to package instructions until al dente. Drain well.
Combine the cooked pasta with the cheese sauce, stirring to ensure all shells are coated.
Transfer the mixture to a baking dish and bake in the preheated oven for 15-20 minutes, until the top is golden and bubbly.
Remove from oven and let cool slightly before serving.

Notes

For a spicier version, consider adding a pinch of cayenne pepper. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results. You can substitute the cheeses with your preferred varieties, such as mozzarella or fontina, for a different flavor profile.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3
Sodium: 600
Fat: 25
Carbohydrates: 45
Fiber: 2
Protein: 18
Cholesterol: 80