The girls love mac and cheese! We don’t have the boxed kind here and I’m glad, because it forces me to make my own and I know it is better to give them than the yellowy orange powdered cheese kind.
1 pound bag pasta shells
3 Tablespoons butter
3 Tablespoons flour
2 cups milk
1 teaspoon salt
2 cups cheese, shredded (any kind you like, I love using Gouda)
Bring a large pot of water to boil over high heat. Turn down the heat to medium and add in your pasta and cook until the package recommends or to your liking. Drain and return to the pot.
While your pasta is boiling, make your roux.
Melt the butter in a medium saucepan over medium-low heat. When melted, add in the flour and whisk continuously. Let it cook for 30 seconds to a minute.
Slowly whisk in the milk, about a half cup at a time. If it is lumpy, just keep that whisk moving until all the lumps are out. When you have it smooth, stir in the salt. Do not bring it back up to a boil, warm it up until it is almost boiling, then turn off the heat.
Stir in the cheese. Let it sit for a minute to melt then add to your pasta.
Stir until well combined and taste to see if you need more salt. Sprinkle with paprika.
Recipe adapted from the Kitchn