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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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American cheese gives this classic from Arnold's its melty consistency. Ingredients:
8 ounces (2 cups) elbow macaroni |
kosher salt |
3 tablespoons unsalted butter |
3 tablespoons all-purpose flour |
3 cups whole milk |
3 cups coarsely grated american cheese, divided |
3 tablespoons finely grated parmesan |
1 1/4 teaspoons freshly ground black pepper |
1 1/4 teaspoons mustard powder |
1/8 teaspoon paprika |
Directions:
1. Preheat oven to 350°F. Cook macaroni in a large pot of boiling salted water, stirring occasionally, until noodles are very tender. Drain; transfer to a 3-quart baking dish.
2. Meanwhile, melt butter in a medium pot over medium heat. Whisk in flour and cook, whisking, until pale golden, about 2 minutes. Whisking vigorously and constantly, gradually add milk. Bring to a simmer. Reduce heat to low; add 2 1/2 cups American cheese and whisk until melted. Whisk in Parmesan, pepper, and mustard powder. Season with salt.
3. Pour cheese sauce over noodles in dish; stir to coat. Sprinkle remaining 1/2 cup American cheese over. Sprinkle with paprika. Bake until cheese is browned on top and bubbling around edges, 40-45 minutes.
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