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 tbsp (60 ml) of butter
- 4 tbsp (60 ml) of all-purpose flour
- 2 cups (480 ml) of organic half and half, warmed
- 2 cups (480 ml) of a combination of shredded cheddar and gruyere cheeses
- 1/4 tsp of smoked paprika
- Salt and pepper to taste
- 8 oz (225 g) 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: Pasta
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 25
- Carbohydrates: 45
- Fiber: 2
- Protein: 18
- Cholesterol: 80