Well hello! Welcome to the blog post for one of my favorite foods EVER.
As a child, I was an extremely picky eater. No joke. My meals only ever consisted of a few key things: pizza, mac n cheese, ravioli, chicken fingers, and peanut butter & crackers. What you're thinking is correct, it was not healthy. I know.
Anyway, the ooey, gooey, cheesy-ness of mac n cheese literally makes me feel like I'm in heaven every single time without fail.
This recipe is super simple, but I spiffed it up a bit with two ingredients that you probably already have in your pantry, red pepper flakes and dijon mustard. Spice level is of course customizable. If you like your food a little spicier, add a bit more red pepper flakes, if not, only add a smidge or none at all (however, I recommend the amount below)!
Oh and did I mention that this is also quick and easy for a week night meal? Well it is!
Hope you all enjoy 🙂
Baked Macaroni and Cheese
INGREDIENTS
- 1 box shell pasta or your favorite pasta shape
- 2 tablespoon butter
- 2 tablespoon flour
- 2 cups milk warmed - I used 2% milk
- ½ teaspoon salt
- ⅓ teaspoon black pepper
- 2 cups sharp cheddar cheese
- 1 ½ teaspoon dijon mustard
- ¼ teaspoon red pepper flakes add a little more if you like it spicy, mine was mild with a little kick
- Panko bread crumbs
INSTRUCTIONS
- Preheat the oven to 375℉
- Cook the pasta for about 7-8 minutes (I prefer al dente), set aside
- In the same pot, melt the butter, once it is melted, add in the flour to make a roux
- Slowly stir in the warm milk and add the salt, pepper, mustard, and red pepper flakes
- Continue stirring until sauce has thickened, a few minutes
- Take sauce off the heat and stir 1 ¾ cups sharp cheddar until it's just about melted, then add in the pasta and stir to combine
- In a medium size baking dish, pour in the mac and cheese and top with remaining ¼ sharp cheddar and sprinkle with breadcrumbs
- Bake for approx. 40 minutes - serve hot!
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