16
ounces elbow macaroni tablespoon unsalted butter tablespoons all-purpose flour teaspoon salt teaspoon black pepper teaspoon cayenne cups evaporated milk cups room temperature smoked cheddar cheese, shredded Paprika and chopped fresh parsley, optional
INGREDIENTS
2
1/2
2
2
1-1/2
1/4
1/8
1
Cook macaroni according to the package directions, reducing the cooking time by about 1-2 minutes. Drain and set aside.
2
In the meantime, melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk to combine. Cook for 1-2 minutes to get rid of the starchy flavor in the flour. Add the salt, black pepper, and cayenne pepper.
3
Remove the pan from heat. Gradually add the milk, whisking constantly, until the milk is incorporated and smooth.
4
Return the pan to the heat and bring to a simmer. Stirring constantly, continue to simmer until mixture has begun to thicken. Reduce the heat to low. Stir in the cheese. Continue to stir until the cheese is melted.
5
Add in the cooked macaroni. Gently stir until the macaroni is coated with the cheese mixture.
6
Garnish with paprika and chopped fresh parsley, if desired. Serve warm.
Yield
1 cup
calories
488 kcal per serving
fat
22 grams
carbohydrates
46 grams
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