Leroy Butler Mac And Cheese Recipe
If you're craving a dish that combines comfort with a touch of celebrity flair, the Leroy Butler Mac and Cheese Recipe is your perfect match.
Equipment
- Large pot for boiling pasta
- Strainer
- Medium saucepan
- Baking dish
- Wooden spoon
- Measuring cups and spoons
- Whisk
Ingredients
- 1 lb elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Begin by Heating the Oven: Adjust your oven’s temperature to 350°F (175°C) for preheating.
- Boil Pasta: Cook the elbow macaroni in a large pot of salted boiling water until al dente, about 8 minutes. Drain and set aside.
- Creating the Cheese Sauce: In a medium-sized saucepan, gently melt the butter over a moderate flame. Add the flour to the saucepan, stirring constantly, and allow it to cook for roughly one minute. Gradually whisk in the milk until smooth. Bring to a simmer and let thicken slightly.
- Add Cheese: Reduce heat to low and add 3 cups of cheddar cheese to the saucepan. Continue stirring until the cheese has completely melted into the sauce, achieving a smooth consistency. Season with salt, pepper, and paprika.
- Combine: Add the cooked macaroni to the sauce and stir until well coated.
- Prepare for Baking: Pour the prepared mac and cheese into your chosen baking dish. Sprinkle the remaining cheddar, breadcrumbs, and Parmesan cheese.
- Bake: Place in the oven and bake for 20 minutes, or until the top is golden and bubbly.
Notes
- Cheese Quality: Use high-quality cheddar for the best flavor.
- Pasta Doneness: Avoid overcooking the pasta since it will bake in the oven.
- Sauce Consistency: For a creamier texture, add an extra 1/4 cup of milk.
- Seasoning: Adjust salt and pepper to taste after adding the cheese.
- Topping: For an extra crispy top, broil for the last 2-3 minutes of baking.