Cheddar Parmesan Mac and Cheese
Mac and cheese fans will love this deliciously cheesy Cheddar Parmesan Mac and Cheese. Topped with some freshly grated parmesan, this incredible bubbling cheesy casserole bakes to perfection in less than one hour!
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Ingredients
- ½ pound elbow macaroni, uncooked any corkscrew pasta will work for this recipe
- 2 ½ cups whole milk
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups extra sharp white cheddar cheese hand grate an 8 oz. bar
- ¼ teaspoon ground pepper
- dash of salt
- 3 tablespoons freshly grated Parmesan cheese may substitute asiago or pecorino
- ¼ teaspoon paprika optional
- Optional garnish could include fresh parsley
Instructions
- Preheat oven to 350 degrees.
- Cook noodles in a medium saucepan, following the instructions on the package for al dente. Drain in colander and allow to cool slightly.
- In a separate, small saucepan, warm milk over low heat.
- While milk is warming, make the roux. Melt the butter over medium-high heat in the medium saucepan used to cook the noodles. When the butter bubbles and foams, sprinkle in the flour. Reduce heat to medium and stir for 2 minutes.
- Slowly add warm milk, whisking or stirring until blended. Bring to a boil, stirring. As soon as it begins to bubble, remove from heat.
- Stir in grated cheddar cheese, pepper and salt.
- Add cooked pasta to the pot; stir to coat. Pour into well-greased 2-quart baking dish and sprinkle with freshly grated Parmesan cheese. You may also choose to sprinkle on paprika.
- Bake, uncovered, in a pre-heated 350 degree oven for 30-35 minutes, or until slightly browned.
- Allow to cool for 5 minutes, then serve and enjoy!
- Refrigerate any leftovers, store in an airtight container and enjoy within 5 days. To reheat, break up clumps, add a little bit of extra milk (1-2 tablespoons or just enough to coat) and stir. Cover with aluminum foil and bake at 325 degrees for 20-25 minutes or until heated through.
Notes
In order to have a velvety, creamy sauce, use whole milk. In a pinch, use 2 %, but whole milk is best for this recipe.
You may use white or yellow extra sharp cheddar for this recipe. Buy a block and grate it yourself rather than buying pre-shredded. When you hand grate the cheese yourself, it melts better and provides a tastier and smoother sauce.
Use a good quality cheddar for this recipe--no store brands. I recommend Cracker Barrel or Tillamook.
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