The Creamiest Macaroni and Cheese

Evaporated milk makes all the difference in the world when it comes to making classic macaroni and cheese.

Yield: 9 to 12 servings

Ingredients

• 1 pound elbow macaroni, cooked and drained
• 4 tablespoons (1/2 stick) unsalted butter
• 1 large yellow onion, chopped
• 3 tablespoons all-purpose flour
• 3 (12 ounce) cans evaporated milk
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon Hungarian paprika
• 1/2 teaspoon ground nutmeg (optional)
• 2 1/2 cups grated sharp, yellow or white Cheddar cheese
• 1/2 cup bread crumbs
• Paprika

Instructions

1. Heat the oven to 400 degrees F. Butter a 13 x 9 x 2 inch baking dish.
2. Melt butter in a large saucepan over medium heat. Add onions; cook until softened, about 2 minutes.
3. Whisk in flour, stirring constantly, until mixture turns light brown, about 3 minutes.
4. Gradually whisk in evaporated milk, salt, black pepper, paprika and nutmeg (if using). Reduce heat to low; stirring constantly, until sauce is thickened, about 5 minutes.
5. Add cheese and stir until melted.
6. Add macaroni and stir until thoroughly coated. Remove from heat.
7. Pour mixture into the buttered dish.
8. Sprinkle with bread crumbs.
9. Sprinkle paprika lightly over the top.
10. Bake for 30 to 35 minutes or until the cheese is bubbly and golden brown.

Attribution

Photo credit: a7/ec7d755e SliceOfChic on VisualHunt.com