Macaroni and Cheese

Serving size:


    • 1 lb
    • gemelli or elbow macaroni, cooked, drained and cooled
    • 4 T
    • butter
    • 1⁄4 c
    • whole wheat flour
    • 2 c
    • milk
    • 1 lb
    • cheddar cheese, grated
    • 2 t
    • black pepper, or to taste
    • 1 t
    • salt, or to taste
    • 1⁄4 t
    • tabasco sauce, or more
    • paprika
    • 1⁄4 c
    • breadcrumbs
10 minutes
Ready in
10 minutes


Just like Mom used to make!


Melt butter until it is lightly browned. Add flour and cook until bubbly, but do not boil. Add milk, and bring to a simmer, stirring constantly; cook, stirring, until thickened. Remove from heat and add cheese slowly as it melts. Add salt, pepper, and tabasco. Mix sauce with pasta and place in 9x13-inch baking pan. Sprinkle with breadcrumbs and paprika. Cover with foil and bake at 400º for 40 minutes. Uncover and bake an additional 10 minutes to brown.


Don't be afraid of the tabasco sauce--it will bring out the flavor of the cheese.