Mac and cheese is one of those dishes that you eat as a kid, but really never stop loving. You definitely learn to eat better (and fancier) mac and cheese, but no matter what, you still enjoy the dish. So, here is a really easy one that you make in a skillet. It is perfect to serve at any outdoor functions you have this coming Memorial Day Weekend. Enjoy!
Recipe adapted from here.
1/2 pound elbow pasta
8 tablespoons butter (not using all of it at once)
3 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground pepper
1 1/2 cups milk
2 cups shredded cheddar cheese
1 cup bread crumbs
1/4 cup parmesan cheese
Optional: 1/2 pound sliced bacon, cooked until crisp and crumbled
1. Preheat the oven to 350 degrees. Prepare a skillet dish by spraying it with nonstick spray.
2. Cook the pasta based on the directions on the packaging. When done, drain the pasta and set it into the skillet.
3. Melt 3 tablespoons of the butter (save the rest for later) in a saucepan over medium heat. Add the salt, paprika, and pepper and mix. Pour in the milk slowly, continuously whisking until it is a smooth thick texture, which should take about 5 minutes. Add the cheddar cheese and continue stirring until the cheese has mixed in.
4. Pour this cheese sauce over the pasta and mix.
5. Melt the remaining 5 tablespoons of butter and mix with bread crumbs and Parmesan (and bacon if using). Sprinkle this over the top of the mac and cheese. Bake for 25-30 minutes, until the cheese starts to bubble. Serve warm (we reheated ours on the BBQ).