Everyone’s favorite mac and cheese is a must-try dish to satisfy your evening cravings. This easy, tasty macaroni and cheese dish is loved by both kids and adults as well. Whimsy, designer mac, and cheese will cost you only 50 bucks to prepare when you have so many exotic and expensive cheeses, but they aren’t always the best tasting. This simple recipe is quick and cheap to make. A sprinkle of paprika and a final layer of cheese gives it a more gorgeous, and light golden color.
Table of Contents
Ingredients You Need
- 4 tablespoons unsalted butter
- 250g / 3cups dried macaroni
- 3 cups milk
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 teaspoon garlic powder
- 1 cup mozzarella cheese
- 1 tsp garlic powder
- paprika and black pepper
Making Mac and Cheese
Macaroni
- Take a medium pot and heat 4 cups of water.
- Add salt and elbow macaroni to the bowl.
- Stirring occasionally boil it until the macaroni is firm to eat.
- Now, Drain it and add some butter to it to prevent it from sticking.
- Set aside while you prepare the sauce for it.
Sauce
- For making the sauce, preheat the oven to 350 F.
- In a large pot, heat the unsalted butter on low heat.
- Add the all-purpose flour, and whisk it all together.
- Now add the salt and pepper to the sauce, while stirring constantly.
- Cook for 5 straight minutes and don’t let it burn.
- Now, pour milk into the sauce and whisk it regularly.
- Cook for about 5-7 minutes, until the cream is thickened.
- Now, In a medium-sized bowl, beat the eggs.
- Add the sauce to the beaten eggs.
- Whisk it all together and now add cheese to it.
- Stir the mixture until it’s smooth and add salt if needed.
Assemble
- Pour the drained macaroni into the sauce.
- Mix it up well until fully coated in the cheese sauce.
Topping
- Melt the butter in a medium pan.
- Add the bread crumbs to the butter.
- Cook for at least 5 minutes until golden brown.
- In the last, spread these bread crumbs on macaroni.
- Sprinkle some black pepper and paprika as well and serve hot.
Nutrients Value!
| Calories | 845 |
| Fat | 48g |
| Carbs | 65g |
| Protein | 37g |
Notes for the Chefs!
- Don’t overcook macaroni and don’t forget to coat it in butter.
- You can keep this in the refrigerator as well for at least 3-5 days.
- While making sauce, keep stirring continuously to avoid lumps.
- If you can, use only room-temperature liquids.
- You can also add chicken, bell pepper, and sauteed onion to your macaroni as well.
- You have to keep a careful eye on your milk so that it doesn’t burn.
- Check on the taste of salt, it needs to be perfect.
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