Mac and Cheese

Ingredients

• •1 tsp pepper
• •3 tablespoons butter
• •1 tbsp onion flakes
• •4 cups elbow pasta
• •1 tsp paprika
• •4 cups sharp cheddar cheese
• •4 cups skim milk
• •2 tbsp flour

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Method

From foodista.com — read the original

1. 1Preheat your oven to 350F. In a large pot, cook pasta as directed until al dente.
2. 2Drain, rinse, and set aside. While the pasta is cooking, heat up the butter in a large saucepan*. As the butter melts, add the flour and whisk until a rue forms. Slowly stir in milk.
3. 3Add paprika, black pepper, and onion flakes. Bring to a slight boil and let simmer for about 15 minutes, stirring frequently. Sauce should thicken a bit as it cooks. Turn off the heat and add 3 cups of the grated cheese. Stir until cheese is about melted.
4. 4Add the pasta to the milk and cheese sauce mix. Stir until the pasta is all covered; you should be able to hear the elbows filling up with liquid as your stir.** Once youve mixed the pasta and sauce, add the remaining cup of cheese and gently fold it in.
5. 5Sprinkle the top of the mix with the breadcrumbs.
6. 6Bake for 30 to 35 minutes, uncovered.
7. 7Remove from oven and let cool for 5 minutes before serving. A few notes:If you dont have whole wheat flour, regular flour is fine.
8. 8You can use any milk, but the higher the fat content in your milk, the richer and thicker your sauce will be.
9. 9Back East, we would always use Cabot Creamery Extra Sharp or Sharp Cheddar cheese exclusively for my homemade mac and cheese.
10. 10Here in Oregon, we cant get Cabot easily, so Ive been making it with Tillamook Sharp Cheddar. No Italian breadcrumbs? Just use Planko instead.*If you have an oven-safe saucepan, you can use that.
11. 11Otherwise, you will need to transfer the ingredients to an oven-safe baking dish after youve added the pasta to the sauce mix.**Here is where you transfer the pasta and sauce mix to an oven-safe baking dish.