Creamy Mac N Cheese

Want a good homemade macaroni and cheese that is not dry once it comes out of the oven? I could not find a recipe that satisfied my hunger for a cheesy baked mac so I concocted this easy to prepare dish. It is comfort food in our home. If the mustard and paprika sound too weird you can leave them out without hurting the overall flavor. You may also top this dish with buttered breadcrumbs before baking. 

Ingredients:

5 cups cooked macaroni (about 8 ounces raw of your favorite) 

4 tablespoons butter (margarine will work but butter tastes better) 

4 tablespoons whole-wheat flour 

½ teaspoon Dijon mustard 

¼ teaspoon paprika 

¼ teaspoon salt 

Pepper to taste 

1 cup milk 

1 cup half & half (this is what makes it creamy…substitute at your own risk!) 

1 cup sharp Cheddar cheese (grated) 

2 slices Provolone cheese (about ¼ cup grated) 

Directions:

Preheat oven to 350 degrees. 

In a saucepan, melt butter over medium-low heat. Stir in flour until smooth and bubbly. Let the roux cook for about 2 or 3 minutes to make sure the whole-wheat flour cooks thoroughly. Stir in mustard, paprika, salt & pepper. Add milk and half and half. Stir or whisk to incorporate. Continue stirring until sauce begins to thicken. Add cheeses and continue to stir until cheeses melt. Remove from heat. Combine the cheese sauce and the cooked macaroni (we like rigatoni because it holds the sauce) in a baking dish. 

Bake uncovered for 25 minutes or until bubbly. Serve with a fresh salad of your choice and you have a complete meal!