Description
A rich and creamy macaroni and cheese recipe from Paula Deen, perfect for any gathering.
Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 4 cups shredded sharp cheddar cheese
- 1 cup breadcrumbs
Instructions
- Preheat oven to 350°F (175°C).
- Cook the elbow macaroni in boiling salted water until al dente; drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, cayenne, and garlic powder for about 1 minute.
- Gradually add milk, whisking to prevent lumps. Cook until it thickens.
- Stir in cheese until melted.
- Add cooked macaroni to cheese sauce and mix well.
- Pour into a greased baking dish, top with breadcrumbs, and bake for 30 minutes.
- Let cool for a few minutes before serving.
Notes
- For a deeper flavor, consider adding different types of cheese.
- This dish can be made ahead of time and baked just before serving.
- Leftovers can be stored in the refrigerator and reheated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 60mg