MAC & CHEESE Recipe

Inspired by Bubba

Time30m

Serves4

Served with choice of one side.

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Ingredients

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Main Ingredients

2 cups Elbow macaroni

2 cups Cheddar Cheese (shredded)

2 cups Milk

4 tbs Butter

2 tbs 00 bread flour

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1 cup Breadcrumbs (optional topping)

Method

Cooking Pasta

Boil the Pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Making the Cheese Sauce

Prepare the Roux

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 1-2 minutes, stirring continuously until it forms a smooth paste.

Add Milk

Slowly pour in the milk while whisking to avoid lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.

Incorporate Cheese and Seasoning

Remove the saucepan from heat and stir in the shredded cheddar cheese until completely melted. Add salt, black pepper, paprika, and garlic powder. Mix until fully combined.

Combining Ingredients

Mix Pasta and Sauce

Add the cooked elbow macaroni to the cheese sauce, stirring until the pasta is evenly coated.

Optional Breadcrumb Topping

If desired, sprinkle breadcrumbs over the top of the mac and cheese for added texture.

Final Cooking

Bake (Optional)

For a baked version, preheat the oven to 350°F (175°C). Transfer the mac and cheese to a baking dish, top with breadcrumbs, and bake for 15-20 minutes until golden and bubbly.

Serve

Serve hot with your choice of side, such as a salad, garlic bread, or steamed vegetables.