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
Cook the macaroni according to package directions, reducing the cooking time by about 1-2 minutes. Drain and set aside.
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 salt, black pepper and cayenne pepper.
Remove the pan from heat. Gradually add the milk, whisking constantly, until the milk is incorporated and smooth. Return the pan to heat and bring to simmer. Stirring constantly, continue to simmer until the mixture has begun to thicken.
Reduce the heat to low. Stir in the cheese. Continue to stir until the cheese is melted.
Add in the cooked macaroni. Gently stir until the macaroni is coated with the cheese mixture. Garnish with paprika and chopped fresh parsley, if desired.
488 kcal per serving
22 g per serving
46 g per serving
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