Ingredients
Scale
- 1 (16 oz) packed of dried elbow macaroni
- 1/4 cup of butter
- 1/4 cup all purpose unbleached flour
- 2 cups organic milk (2 % works fine)
- 1 teaspoon salt
- 3–5 shakes of hot sauce (I use Frank’s)
- 2 cups (8 oz) Cheddar cheese + more for topping. Shred it yourself–trust me. For variation, you could use a Cheddar/Gouda blend.
- Paprika (optional)
Instructions
- Cook macaroni according to directions on the box. Drain, rinse with cold water and set aside.
- Melt butter in a saucepan over low heat. Add flour, whisking constantly.
- Once combined, add milk gradually.
- Whisk until thickened and bubbly.
- Stir in salt, hot sauce, shredded cheese, until cheese melts.
- Stir macaroni noodles into the sauce.
- Once combined, pour into large casserole dish.
- Sprinkle with extra cheese and paprika (optional).
- Bake uncovered at 350 degrees for 30 minutes. Let stand for five minutes before serving.