We know most people try to steer clear of turning on their oven during the heat of the summer, but sometimes it’s unavoidable. It’s also very much worth the extra heat you’ll endure when you bake up a batch of home-style macaroni and cheese.
Kid-friendly and adult-friendly, this is one side dish you will find being gobbled down by all. Take our advice: Bake up a double batch!
- 8 ounces uncooked elbow macaroni
- 1/4 cup butter
- 2 1/2 tablespoons all-purpose flour
- 3 cups milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- 1/2 cup bread crumbs
- 1 pinch paprika
Cook macaroni according to package directions. Drain. In a saucepan, melt 1/4 cup butter over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Continue by adding salt and cracked black pepper. Stir in cheeses, and cook over low heat until cheese is melted and the sauce has thickened. Place macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Sprinkle breadcrumbs over the top of the macaroni-and-cheese mixture. Drizzle with melted butter. Sprinkle with paprika. Bake at 350°F for 30 minutes. Serve.
Looking for a more grown-up flavor? Substitute shredded smoked Gouda for the Parmesan.