Recipe Ingredients
- 1 lb. (16 oz.) uncooked dried elbow macaroni
- 1 Half Stick (1/4 cup) Land O Lakes® Butter
- 1 medium (1 cup) onion, coarsely chopped
- 2 Tbsp. all-purpose flour
- 1/2 tsp. smoked paprika
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 1/4 to 1/2 tsp. ground red pepper (cayenne)
- 4 cups milk
- 12 (3/4-oz.) slices Land O Lakes® Deli American, roughly chopped
- 8 oz. (2 cups) Land O Lakes® Cheesemakers’ Blend Farmstyle Shreds
- 8 oz. (2 cups) shredded smoked Gouda cheese
- 1 cup (about 1 sleeve) crushed buttery round crackers
- 2 Tbsp. Land O Lakes® Butter with Canola Oil, melted
Recipe Directions
- Heat oven to 350°F. Generously butter 12×8-inch (2 1/2 – 3-quart) casserole dish.
- Cook macaroni to al dente according to package directions; drain. Set aside.
- Melt 1/4 cup butter over medium heat in large stockpot. Add onion; cook 5 minutes or until softened. Add flour, smoked paprika, pepper, salt and cayenne; cook, stirring constantly, 1 minute. Slowly whisk in milk; cook until mixture is bubbling around edges. Fold in Deli American, Cheesemakers’ Blend and Gouda; continue cooking until cheese is melted. Stir in cooked macaroni.
- Combine crushed crackers and melted Butter with Canola Oil in bowl until coated.
- Spoon macaroni and cheese into prepared casserole dish; sprinkle evenly with cracker mixture. Place casserole dish on baking sheet in oven. Bake 30 minutes or until topping is golden brown and edges are bubbly. Let stand 10 minutes before serving.
