Ingredients

  • 1/2 pound elbow pasta
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 500mL fresh cream
  • 150mL milk
  • 12 ounces shredded extra-sharp cheddar cheese, about 3 cups, divided
  • 1/4 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives

Directions

  1. Preheat oven to 400 degrees F.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Melt butter in a large skillet over medium high heat. Whisk in flour, paprika and onion powder until lightly browned, about 1 minute.
  4. Gradually whisk in evaporated milk until slightly thickened, about 4-5 minutes.
  5. Remove from heat. Stir in 2 cups cheddar cheese and Parmesan. Stir in pasta; season with salt and pepper, to taste.
  6. Divide pasta mixture into 5 (10-ounce) or 6 (8-ounce) ramekins or ovenproof bowls.* Place onto a baking sheet; sprinkle with remaining 1 cup cheddar cheese.
  7. Place into oven and bake until golden brown, about 20-25 minutes.
  8. Serve immediately, garnished with chives, if desired.

Notes

  • I do not recommend substituting milk as the sauce will break in the oven, and the consistency will vary quite a bit.
  • If you do not have ramekins or ovenproof bowls, this can also be baked in a 2qt baking dish.

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