Ultimate Cheese Comfort (Print Version)
# Ingredients:
→ Pasta
01 -
2½ cups (10 oz) of uncooked elbow macaroni
→ Cheesy Sauce
02 -
4 tablespoons butter, unsalted
03 -
4 tablespoons regular flour
04 -
½ teaspoon of table salt
05 -
¼ teaspoon black pepper
06 -
3 cups warm milk
07 -
2 cups shredded provolone
08 -
4 cups shredded cheddar (sharp)
09 -
1 tablespoon of Worcestershire
10 -
½ teaspoon smoked paprika spice
# Instructions:
01 -
Set oven to 350°F. Boil macaroni as directed on the packaging, then strain.
02 -
In an oven-friendly pan over medium heat, melt the butter. Stir in the flour and let it cook for 1-2 minutes until golden. Throw in the pepper and salt.
03 -
Pour in milk slowly while whisking until smooth. Toss in provolone first, then half the cheddar. Add Worcestershire and cook for around 5 minutes till it thickens.
04 -
Mix cooked macaroni into the sauce, coating well. Sprinkle the remaining cheddar on top along with paprika. Bake for 15 minutes or until bubbling and golden on top.
# Notes:
01 -
Prepare it a day early and bake when needed.
02 -
You can freeze this, keeps good for 3 months.
03 -
Take it out on time to keep it nice and creamy.