Leroy Butler Mac And Cheese Recipe
Are you ready for comfort food? You need this Leroy Butler Mac And Cheese Recipe. It is cheesy. It is creamy. It is very delicious.
Ingredients
- 1 pound of elbow macaroni.
- 4 tablespoons of butter.
- 1/4 cup of all-purpose flour.
- 3 cups of whole milk.
- 16 ounces of shredded sharp cheddar cheese.
- 8 ounces of shredded Gruyere cheese.
- 1/2 teaspoon of salt.
- 1/4 teaspoon of black pepper.
- 1/2 teaspoon of paprika.
- 1/2 cup of breadcrumbs optional.
Instructions
Boil the Pasta
- Cook macaroni in the big pot. Follow the box directions. Cook until just tender. Drain the water. Set pasta aside.
Make the Roux
- Melt the butter in the saucepan. Use medium heat. Add the flour. Whisk well. Cook for one minute. Do not burn it.
Add the Milk
- Slowly whisk in the milk. Keep it smooth. No lumps allowed. Cook until it is slightly thick. This takes a few minutes.
Melt the Cheese
- Turn off the heat. Add almost all of the cheddar. Keep some for later. Add the Gruyere. Whisk until melted. It is now cheese sauce!
Combine and Season
- Add the salt and pepper. Add the paprika too. Now stir in the cooked macaroni. Mix it well. Ensure all pasta is covered.
Bake the Dish
- Pour mixture into the baking dish. Top with remaining cheddar. Sprinkle breadcrumbs if using. Bake at 350°F (175°C). Cook for about 20-25 minutes.
Notes
- Do not overcook the pasta.
- Grate your own cheese.
- Whisk milk slowly into flour.
- Add a pinch of cayenne for heat.
- Let it sit for five minutes before serving.