mac and cheese

Ingredients

• 1 pound elbow macaroni
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 4 cups shredded cheddar cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package directions. Drain and set aside.
3. In a large saucepan, melt butter over medium heat.
4. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
5. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
6. Reduce heat to low and simmer for 5 minutes, stirring frequently.
7. Season with salt, pepper, and nutmeg.
8. Remove from heat and stir in shredded cheddar cheese until melted and smooth.
9. Add the cooked macaroni to the cheese sauce and stir until well combined.
10. Pour into a greased 9x13 inch baking dish.
11. Bake for 20-25 minutes, or until bubbly and golden brown.

Notes

• For extra crispy topping, sprinkle with paprika before baking.
• Use freshly grated cheese for the best flavor and melting.
• To prevent a sticky sauce, don't overheat the cheese sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.