Ingredients :
- 60 gr unsalted butter
- 90 gr all purpose flour
- 2 1/2 cups milk, I used skim
- 1/4 tsp kosher salt
- 1/4 tsp paprika powder or pinch
- 1/2 tsp black pepper
- 2 1/2 cups finely sfinely shredded mild cheddar cheese, I used mix of yellow & red cheddar cheese
- 1/3 cup finely shredded mozarella cheese
Method :
- To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt, pepper and paprika powder. Stir and cook for 2-3 minutes. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
- Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine, toss lightly. This is a thick and creamy sauce. Do not mix too thoroughly, it"s better left messy. To thin the sauce, add a few tablespoons of milk at a time until at desire consistency. Pour into the prepared baking dish. Sprinkle with mozarella cheese over the top.
- Bake in the preheated oven until cheese is melted, about 8-10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top. Makes 6 servings.
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