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Ingredients
- 1 lb macaroni
- 8 tbs butter
- 1/4 cup all purpose flour
- 2 tbs all purpose flour
- 5 cups whole milk
- 1.5 lb sharp cheddar, shredded
- 0.5 lb American cheese
- 1 tsp pepper
- 0.5 tsp salt
- 1 tsp paprika
- 1 tsp mustard powder
Before you start
Equipment You'll Need
- Large pot
- Whisk
- Baking dish (optional)
Safety Tips & Important Notes
Follow these for best results and safety.
- For a crunchy topping, sprinkle breadcrumbs over the mac and cheese before baking.
- Be cautious when handling the hot pot and sauce to avoid burns.
Instructions
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Cook the macaroni according to package instructions; drain and set aside.
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In a large pot over medium heat, melt the butter.
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Add the flour to the butter and cook, stirring constantly, for about 2 minutes.
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Slowly whisk in the whole milk and cook until the mixture thickens.
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Add the shredded cheddar and American cheese to the pot, stirring until melted and smooth.
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Season with pepper, salt, paprika, and mustard powder.
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Add the cooked macaroni to the cheese sauce and stir to combine.
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Serve immediately or transfer to a baking dish and bake at 350°F (175°C) for 15 minutes for a golden top.
Chef's notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave, adding a splash of milk if needed.
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