Directions: |
Directions:Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it"s going to be awhile before you make the sauce)
Preheat the oven to 375oF
To a medium saucepan over medium heat. add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
Add the milk in a thin steam, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens, about 10-12 minutes.
Remove from heat and add 2 cups of the cheese, stirring until melted. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coat.
Add half the pasta to a two-quart casserole dish. Sprinkle on half of the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
Bake for about 25-30 minutes, until the mac and cheese starts getting slightly dry and a tiny bit brown on top. Serve, top with cook chopped bacon and additional paprika if desired.
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Personal
Notes: |
Personal
Notes: If made ahead, assemble it up to the point of baking, refrigerate then, before baking, let it sit at room temperature for about 30 minutes.
Recipe can be doubled, just use a larger dish.
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