Cheesy Baked Macaroni
An indulgent macaroni and cheese recipe that uses expired whole milk. Make sure the milk is still safe to consume before using.
Ingredients
- 8 ounces macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups expired whole milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Optional toppings: breadcrumbs, grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C) and grease a baking dish.
Cook the macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute until bubbly.
Gradually whisk in the expired whole milk, salt, black pepper, and paprika. Cook the mixture, stirring constantly, until thickened.
Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth.
Add the cooked macaroni to the cheese sauce and stir until well coated. Transfer the mixture to the greased baking dish.
If desired, sprinkle breadcrumbs and grated Parmesan cheese over the top of the macaroni.
Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbly.
Allow the macaroni and cheese to cool for a few minutes before serving.
Enjoy the cheesy baked macaroni and store any leftovers in the refrigerator for up to 3 days.