MAKE YOURSELF A CLASSIC MACARONI AND CHEESE
INGREDIENTS
- 8 ounces (about 2 cups) elbow macaroni or any pasta shape of your choice
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk 2 cups shredded sharp cheddar cheese - Salt and pepper to taste
- Optional: breadcrumbs for topping (about 1/2 cup)
INSTRUCTIONS
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente
- Drain the pasta and set aside.
Make the Cheese Sauce
- In the same pot (or a separate saucepan), melt the butter over medium heat.
- Once melted, add the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste.
- Gradually pour in the milk while whisking continuously to avoid lumps.
- Cook the mixture, stirring constantly, until it thickens and begins to simmer, about 5-7 minutes.
- Reduce the heat to low and stir in the shredded cheese until melted and smooth. Season with salt and pepper to taste.
Combine Pasta and Cheese Sauce
- Add the cooked pasta to the cheese sauce and stir until well coated and combined.
- If desired, transfer the macaroni and cheese to a baking dish and sprinkle with breadcrumbs for a crispy topping.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the top is golden brown and bubbly.
