Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 2 2019
Baked Mac and Cheese
1/2 pound elbow pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon paprika
1/2 teaspoon onion powder
2 (12-ounce) cans evaporated milk
12 ounces shredded extra-sharp cheddar cheese, about 3 cups, divided
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
Preheat oven to 400 degrees F.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large skillet over medium high heat. Whisk in flour, paprika and onion powder until lightly browned, about 1 minute.
Gradually whisk in evaporated milk until slightly thickened, about 4-5 minutes.
Remove from heat. Stir in 2 cups cheddar cheese and Parmesan. Stir in pasta; season with salt and pepper, to taste.
Divide pasta mixture into 5 (10-ounce) or 6 (8-ounce) ramekins or ovenproof bowls.* Place onto a baking sheet; sprinkle with remaining 1 cup cheddar cheese.
Place into oven and bake until golden brown, about 20-25 minutes.
Serve immediately, garnished with chives, if desired.