Classic Mac ‘n’ Cheese

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 1 lb. elbow pasta
  • 8 oz. American cheese slices, torn into pieces or crumbled
  • 3/4 cup grated Pecorino Romano
  • 1 cup milk
  • 2 tbsp unsalted butter
  • 1/4 tsp paprika
  • Pinch of dry mustard
  • Sea salt

Directions

  1. Bring a large pot of water to a boil. Cook the pasta al dente, as directed.

  2. Meanwhile, combine the cheeses, milk, butter, paprika and mustard in a large pot over medium-low heat. Cook, stirring occasionally, until the cheese and butter are completely melted, 5 to 7 minutes.

  3. Drain the pasta. Add it to the pot with the cheese sauce and season with salt. Stir to coat the pasta, then cook for 2 minutes more. Serve hot.

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