The Creamiest Macaroni and Cheese
Evaporated milk makes all the difference in the world when it comes to making classic macaroni and cheese.
Ingredients
- 1 pound elbow macaroni, cooked and drained
- 4 tablespoons (1/2 stick) unsalted butter
- 1 large yellow onion, chopped
- 3 tablespoons all-purpose flour
- 3 (12-ounce) cans evaporated milk
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Hungarian paprika
- 1/2 teaspoon ground nutmeg (optional)
- 2 1/2 cups grated sharp, yellow or white Cheddar cheese
- 1/2 cup bread crumbs
- Paprika
Instructions
- Heat the oven to 400 degrees F. Butter a 13 x 9 x 2-inch baking dish.
- Melt butter in a large saucepan over medium heat. Add onions; cook until softened, about 2 minutes.
- Whisk in flour, stirring constantly, until mixture turns light brown, about 3 minutes.
- Gradually whisk in evaporated milk, salt, black pepper, paprika and nutmeg (if using). Reduce heat to low; stirring constantly, until sauce is thickened, about 5 minutes.
- Add cheese and stir until melted.
- Add macaroni and stir until thoroughly coated. Remove from heat.
- Pour mixture into the buttered dish.
- Sprinkle with bread crumbs.
- Sprinkle paprika lightly over the top.
- Bake for 30 to 35 minutes or until the cheese is bubbly and golden brown.
Notes
Photo credit: a7/ec7d755e SliceOfChic on VisualHunt.com
