Word Count: 175
| Total time: 30 minutes |
|---|
| Prep time: 15 minutes |
| Cook time: 15 minutes |
Equipment
| Equipment |
|---|
| Large Sauce Pan or ~6 Qt Stock Pot |
Ingredients
| Ingredient | Quantity |
|---|---|
| Elbow Macaroni | 16 oz |
| Salted Butter | 2 tbsp |
| All Purpose Flour | 2 tbsp |
| Half and Half1 | 2 cups |
| Paprika | 1/2 tsp |
| Salt | 1/2 tsp |
| Pepper | 1/4 tsp |
| Cheddar Cheese (shredded) | 2 cups + garnish |
| Monterrey Jack Cheese (shredded) | 1 cup |
Steps
- Cook the pasta according to package directions until al dente. Do not overcook. Rinse with cold water and drain.
- In a large sauce pan over medium heat, melt the butter. Add the flour and cook and stir another minute.
- Slowly whisk in the Half and Half1. Cook and stir until the mixture begins to bubble and thicken.
- Add the paprika, salt and pepper, and both cheeses. Cook and stir until the cheese is melted and the sauce is smooth. Stir in the cooked pasta and mix well.
- Spoon mac and cheese into bowls and top with additional shredded cheddar, if desired.