A comfort food classic in our home, this oven-baked Macaroni and Cheese dish. Most especially on cold winter evenings.
Adapted from a family recipe passed to me from my mom, who is an outstanding cook. I’ve updated it only slightly and added spices my family loves.
A classic comfort food we come back to time and time again. Incredibly easy, yet always delicious and satisfying!
Depending on the occasion, I make it both in individual servings, which is great for parties (and portion control) and in a 2.5-quart baking dish.
Oven-Baked Macaroni and Cheese
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
1/4 teaspoon paprika
2 cups milk
2 cups sharp or extra sharp Cheddar cheese, shredded
1 (16-oz.) package elbow macaroni, cooked
Cook macaroni according to package directions. Drain and set aside.
Preheat oven to 400°. Lightly grease baking dish or dishes.
Microwave milk in a glass measure on High for 1 1/2 minutes.
In a small ramekin, combine flour, salt, pepper, turmeric and paprika. Whisk together and set aside.
In a large dutch oven, melt butter over medium-low heat. Whisk in flour and spice mixture. Cook, whisking constantly until bubbly. About a minute.
Slowly whisk in warm milk, cook, whisking constantly until thickened. From 2 – 5 minutes. Remove from heat and whisk in cheese. Continue whisking until cheese is melted.
Stir in pasta.
Spoon pasta mixture into lightly greased baking dish/s. Sprinkle 1/4 cup shredded cheese on top. Bake at 400° for 20 minutes or until golden and bubbly.