Lunch: One-Pan Mac 'n' Cheese Recipe | Myrecipes

Recipe by Elaine Johnson Homemade sharp cheddar cheese sauce and smoked-paprika bread crumbs give this mac a massive flavor boost over the boxed version. For the easiest prep in camp, make the cheese sauce and bread crumbs at home, and buy one-pan, no-dr

Ingredients

1 1/2 cups fresh ciabatta bread crumbs*
1 1/2 tablespoons olive oil
1 1/8 teaspoons kosher salt, divided
About 3/4 tsp. pepper, divided
3/4 teaspoon smoked sweet paprika
1/4 cup salted butter
1/4 cup flour
2 cups milk
2 cups shredded sharp cheddar cheese

Instructions

Toast bread crumbs: In a large frying pan over medium heat, cook crumbs with oil and 1/8 tsp. each salt and pepper, stirring often, until crumbs begin to crisp, 4 to 5 minutes. Add paprika and cook, stirring, until crunchy, 2 to 4 more minutes. Pour from pan to a bowl and let cool; then seal in a lidded container or resealable plastic bag.
Make sauce: Melt butter in a medium saucepan over medium-high heat. Add flour and remaining 1 tsp. salt and 1/2 tsp. pepper; whisk until bubbling and light tan, 1 1/2 to 2 minutes. Add milk and cook, whisk­ing, until sauce bubbles and thickens, 3 to 5 minutes. Remove from heat, add cheese, and whisk until melted. Let cool, then transfer to a lidded container and chill in refrigerator or cooler.