COPYCAT NOODLES MAC AND CHEESE RECIPES

Steps:

• Cook elbow macaroni in salted water until al dente (cook time will vary; use guide on back of pasta box). Drain pasta and set aside. If you aren’t going to use the macaroni immediately, rinse it with cold water after draining.
• In medium-sized pot, add butter and flour and whisk together over medium heat to form a roux. Cook until the flour reaches a light tan color.
• Next, add warm whole milk to the roux 1/2 cup at a time. Pour in a slow, steady stream, whisking constantly in order to avoid lumps and ensure ingredients are well incorporated before adding the next 1/2 cup. Repeat until all milk has been added.
• Reduce heat to low and cook mixture until it is steaming hot (but not boiling). Then stir in the grated cheddar cheese and season with salt and pepper.
• Stir cooked macaroni into the cheese sauce. Divide into bowls and garnish with a handful (or two) of finely grated cheddar cheese for extra cheesiness!

Steps:

• Cook the pasta according to package directions until al dente. Do not overcook. Rinse with cold water and drain.
• In a large sauce pan over medium heat, melt the butter. Add the flour and cook and stir another minute.
• Slowly whisk in the Half and Half or milk. Cook and stir until the mixture begins to bubble and thicken.
• Add the paprika, salt and pepper, and both cheeses. Cook and stir until the cheese is melted and the sauce is smooth. Stir in the cooked pasta and mix well.
• Spoon mac and cheese into bowls and top with additional shredded cheddar, if desired.