Macaroni and Cheese
Image Credit: Robin Sheridan @ A Chow Life


  • Keywords
  • Easy
  • Low priced
  • Comfort
  • Kid-friendly
  • Pub food
  • Cuisine
  • American Classic
  • Core Ingredients
  • Pasta/Noodles
  • Compatible Diets
  • No Red Meat
  • Vegetarian
  • Pescetarian
  • Not vegetarian

A classic recipe with a little kick.


Contributor A Chow Life Gallery Recipe
Prep Time1 hr


You can use sweet or smoked paprika

  • 8 ounce(s)white cheddar cheese
  • fresh ground pepper,

    to taste

  • kosher salt,

    to taste

  • 1 tspsmoked paprika
  • 4 tbspunsalted butter
  • 6 tbspall purpose flour
  • 4 cup(s)lowfat milk
  • 1 lb(s)rigatoni pasta


  1. Bring a large pot of well salted water to a boil. Add the pasta and cook at a rolling boil until just tender. Drain. Rinse. Set aside.
  2. Preheat the oven to 350 degrees.
  3. Bring the milk to just a boil in a heavy saucepan. Set aside.
  4. Melt the butter in another pan. Add the flour and whisk over low heat for about 5 minutes. Do not brown. Remove from the heat.
  5. Add the butter mixture to the milk and whisk well to get rid of lumps. Add 1/2 tsp of paprika. Season with salt and pepper. Return to heat. Cook the mixture over medium heat, whisking constantly until it’s smooth and it thickens. About 5 minutes.
  6. Add mixture to the pasta and coat. Spread the grated cheese over the top of the pasta. Sprinkle the top with the remaining paprika.
  7. Bake for 25 minutes. Then, place dish under the broiler (about 4 inches away from heat) and cook for another 3-4 minutes until slightly golden.
  8. Serve.