This is my favorite mac & cheese recipe. I’ve adjusted it quite a bit over the years to perfect it. I encourage you to try it and adjust it to fit your tastes. The results will be delicious!
- 16 oz pasta noodles – I like rigatoni, ziti, bow ties or elbow macaroni
- 5 cups of shredded cheese – I save the bits of leftover cheese in the freezer and add this in too (also great for cheese that isn’t getting eaten fast enough)
- 1/2 cup grated Parmesan cheese
- 6 cups of milk – I save milk that is almost at its expiration date in 1 cup portions in the freezer, when I get enough, we make this recipe!
- 1/2 cup of butter
- 5 Tbsp flour
- Pinch of Paprika (optional)
I make a jumbo batch of this recipe on Saturday mornings when I’m prepping meals for the week. It’s a delicious dish to share, everyone loves it and making one batch or five batches is about the same amount of work. This dish freezes beautifully once completed too. I usually make one batch for us, one to share and one to freeze. You can also freeze the completed sauce and just use that when you are ready.
- Cook pasta according to the package directions. Drain, divide into dishes sprayed with cooking spray and set aside.
- In a sauce pan, melt the butter and the flour over medium heat to make a roux.
- Add milk to roux slowly and stir constantly. If the milk is frozen, you can thaw overnight in the fridge before hand or just plan on extra time for this step.
- Stir in cheeses and cook over low heat until cheese is melted and the sauce begins to thicken.
- When sauce is thickened, stir in paprika – it adds a nice color and amps up the flavor. (optional)
- Pour finished sauce over cooked pasta in dishes. Stir as you’re pouring it in to make sure you get enough in each dish.
Eat now: Bake at 350 degrees for 30 minutes or more. Serve.
Eat later: Freeze in your baking dish wrapped in foil. Use within one month of making.