Ingredients:
- 1 teaspoon Watkins Organic Smoked Paprika
- 1 teaspoon Watkins Organic Garlic Powder
- 1/2 teaspoon Watkins Organic Ground Black Pepper
- ¼ teaspoon Watkins Fine Himalayan Pink Salt
- 1 pound dried pasta. We recommend elbow macaroni but you can use your favorite shape
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 5 cups milk, dairy or a dairy alternative like MALK
- 6 cups shredded cheddar cheese (approximately 1 1/2 pounds)
Directions:
- Preheat oven to 350°F and Coat a 9x13-inch baking dish with butter.
- Bring a large pot of water to a boil. Make sure to salt your water with Watkins Fine Himalayan Pink Salt.
- Add 1 pound of dried pasta and cook until al dente. Follow pasta packaging directions for best results. Drain the macaroni and set aside
- Grate 6 cups of cheddar cheese. Separate 1 cup of the cheese for sprinkling on top before baking.
- In a small dish, blend together Watkins Organic Smoked Paprika, Garlic Powder, Ground Black Pepper, and Fine Himalayan Pink Salt.
- Melt 6 tablespoons unsalted butter in the empty pot over medium heat.
- Sprinkle in Watkins Spice Blend and 1/4 cup all-purpose flour, and stir until it turns golden and begins to smell toasted, 1 to 1 1/2 minutes.
- Slowly whisk in 5 cups milk until no lumps of flour remain. Bring to a boil.
- Reduce the heat to medium-low and continue cooking, whisking frequently, until the sauce is thickened and clings to the back of a spoon, 5 to 7 minutes.
- Remove the pot from the heat. Fold in 5 cups of cheese and stir until the cheese is melted.
- Slowly add the macaroni and stir to combine.
- Transfer half of the macaroni and cheese to the baking dish and spread into an even layer. Sprinkle with half of the reserved cheese. Repeat layering the remaining macaroni and cheese and shredded cheese.
- Bake until the mac and cheese is bubbling around the edges and the cheese on top is melted and golden brown in spots, about 10 minutes.
