Southern Baked Mac and Cheese

• servings: 8 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

4 cups uncooked pasta

6 Tablespoons butter

6 Tablespoons flour

1 1/2 cups milk

1/2 cup heavy whipping cream

4 cups shredded cheese (I used a blend of two cheeses)

2 teaspoons salt

1 teaspoon white pepper*

1 teaspoon paprika

Directions

Preheat oven to 325ºF.

Grease a 9” x 13” casserole dish. Set aside.

In a large stockpot, melt the butter over medium heat.

Meanwhile, in a separate pot, prepare the macaroni according to package directions, but cook just under your preferred level of doneness to ensure the mac and cheese doesn't end up overcooked and mushy.

Once the butter is melted, whisk in flour to form a roux (paste). Add the seasoning, to taste.

Whisk in the milk and cream and set heat to medium-high.

Whisk in 3 cups of the cheese and continue whisking as the mixture cooks and thickens.

Drain the pasta but do not rinse.

When the cheese has completely melted into the sauce, pour the sauce over the cooked macaroni.

Fold the macaroni and cheese into the prepared casserole dish.

Top with remaining 1 cup of cheese.

Bake for 25 minutes, or until the cheese on top is browned and completely melted.

Allow the mac and cheese to sit for about 5-10 minutes before serving, so the cheese sauce has time to set up.

Nutrition

• Serving Size: 1
• Calories: 572
• Total Fat: 35 g
• Saturated Fat: 20 g
• Unsaturated Fat: 11 g
• Trans Fat: 1 g
• Cholesterol: 99 mg
• Sodium: 997 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 22 g