Ingredients
- 1/4 cup flour
- 1 stick butter
- 1 quart whole milk
- 2 pounds sharp cheddar
- 1 pound elbow macaroni, cooked and drained
Directions
Preheat oven to 350 degrees. In a 2quart saucepan, melt butter then incorporate flour to make roux. With a wire wisk slowly pour in milk, wisking vigorously to avoid lumps. Once milk is incorporated, sauce is made. Simmer for ten minutes to remove flour flavor. Finally fold in two pounds of grated cheddar. Season with salt and pepper. In a large mixing bowl combine elbow macaroni with cheese sauce. Mix well. Pour into casserole pan and bake at 350 degrees for thirty minutes or until crunchy golden brown.
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By jdevera2008_121...
TOLEDO, OH
on July 03, 2012
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absolutely the easiest and best tatsting mac and cheese I have ever made. some simple, yet so delicious and cheesy.
By gigim11_11232900
Waltham, MA
on October 20, 2008
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I just finished eating the macaroni and cheese and my boyfriend and I both agreed that it was just "okay". It was pretty bland and had barely any taste to it. I threw bread crumbs on top and it def. helped a little and made it more crunchy.
By stellar0714
Las Vegas, NV
on September 18, 2008
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This a definitely an easy recipe. It was good though mine was grainy, not as smooth as I had hoped. The top was greasy too.. Definitely will use extra sharp cheddar rather than sharp next time. I just like more flavor to my mac and cheese.
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