Tired of serving macaroni and cheese from a box, or bring it home from a deli? It’s very easy to make and twice as good! This is a versatile recipe to start with; you can add more macaroni or more cheese, according to your tastes. To save time, you can shred the cheese in advance and store in the refrigerator, since pre-packaged shredded cheese doesn’t taste as good. It takes only 10 minutes to prepare, but once you add the flour, you have to keep stirring until you’re done, or lumps will form.
Pre-heat oven to 350* and butter a 2 quart casserole dish.
2 cups elbow macaroni
½ tsp. salt
Dash of pepper
2 cups whole milk
3 tablespoons butter
¼ cup all-purpose flour
2 ½ cups shredded extra sharp white Cheddar cheese
Cook 2 cups macaroni according to the package and drain.
While the water is heating for the macaroni, shred 2 ½ cups Cheddar cheese and put aside.
Melt butter in a 2-quart saucepan and remove from heat. Using a wooden spoon, gradually stir in flour, salt and pepper until the sauce is smooth, and then very gradually add the milk, stirring after each addition. The key is to keep the sauce smooth. Place the pan over medium heat and stir until thickened. Gradually add 2 cups cheese, stirring until completely melted. Pour into a buttered casserole dish, and sprinkle the remaining cheese over the top.
Bake at 350* for 40 minutes, until the top is golden brown. Cool 5 minutes and serve.
This makes 4 to 6 servings. Leftovers should be refrigerated, then re-heated in the microwave with the top on, to keep in the moisture.
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