Ingredients
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1 lb elbow macaroni, cooked according to pkg directions
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5 tablespoons unsalted butter
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1/4 cup all-purpose flour
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4 cups milk
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2 1/2 cups shredded sharp cheddar cheese
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1 teaspoon salt
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1 teaspoon dry mustard
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1/2 teaspoon black pepper
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1/2 teaspoon hot sauce
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1/4 teaspoon paprika, preferably smoked Spanish paprika
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chopped fresh parsley
Instructions
- Prepare macaroni.
- In large saucepan, melt 4 tablespoons butter.
- Whisk in the flour; cook over medium heat, whisking constantly, 2 minutes.
- Gradually whisk in milk.
- Bring to a boil over medium high heat.
- Reduce heat; simmer 10 minutes, stirring occasionally, until slightly thickened.
- Preheat broiler.
- Grease shallow 2 1/2 to 3 quart baking dish.
- Remove sauce from heat; whisk in 2 cups of cheese, salt, mustard, pepper, and hot sauce until smooth.
- Stir into macaroni until noodles are evenly coated.
- Pour into prepared baking dish; sprinkle with remaining cheese, dot with remaining butter, then sprinkle with paprika.
- Broil 2 inches from heat for 5 minutes or until bubbly and browned.
- Garnish with parsley, if desired.