This is the second mac and cheese recipe on my site! Instead of a crunchy topping of bread cubes, this rich and cheesy version is baked with a layer of cheese on top just like you will find at Chick-fil-A. It’s a great dupe and it also reminds us of the classic frozen Stouffer’s mac and cheese, which is a plus in my book.
Ingredients
- 16 oz package elbow macaroni
- 1/4 cup butter
- 1/4 cup flour
- 2 cups whole milk
- 1 tsp salt
- 1/8 tsp paprika
- 1 egg yolk
- 8 slices American cheese, broken into small pieces
- 16 oz yellow sharp cheddar cheese, grated, divided
- 1 cup italian blend shredded cheese
Directions
- Bring a large pot of salted water to a boil. Boil macaroni for 20 minutes (to absorb extra water). Drain and set aside.
- To make the cheese sauce, melt the butter over medium heat in the same pot (or use a separate pan while the pasta cooks to save time). When the butter begins bubbling, sprinkle with the flour. Stir together and cook for one minute. Slowly add the milk to the skillet, whisking the mixture constantly. Continue cooking and stirring the roux until it thickens. Add the salt and the paprika.
- In a small bowl, mix a spoonful of the hot milk with the egg yolk and stir to temper the egg. Then, add the egg yolk back to the roux.
- Add all of the American cheese, 3/4 of the cheddar cheese, and all of the Italian blend cheese to the roux and stir together until the cheese fully melts and the mixture is smooth. Then add the macaroni and stir to combine.
- In a large baking dish, add the macaroni and cheese and top with the remaining cheddar. Broil for 3-5 minutes until the top gets bubbly and brown, then serve!
Source: thissillygirlskitchen.com
