Ingredients
- 1 pound elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- Salt and pepper, to taste
- 2 cups plus 1/2 cup shredded sharp Cheddar
Directions
Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.
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By whykaty_12470511
Jensen Beach, 48
on December 22, 2009
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Following the comments made before, I added an extra 1/2 cup of milk, and stirred in 1/2 cup of cheese extra when i was mixing the noodles and sauce together. I also used Nature's Seasoning and it gave it a good balance of seasoning. I think next time I will try another user's suggestion and go with a different cheese blend - I like mine a little bit sharper than this recipe turns out. Overall, really good, but if you like your mac and cheese creamy, skip the 20 min bake and just do the 5 minutes to make the top bubbly.
By Franey Fan
Smallwood, NY
on October 18, 2009
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This may be Mamma's, but it's not for kids. If you're looking for soupy, this isn't it. It's subtle and deliciously flavored with sharp cheese and pasta cooked al dente. It cuts into squares. We used a lot of pepper and the flavor was intense. Not dry, just not saucy. Yum.
By lizadams_8692578
Orlando, FL
on October 08, 2009
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This was very easy to make, however, it was a bit dry. I'd add less pasta so that it would be a bit more moist. The taste was wonderful my family loved it AND it was better the next day!! Go Tyler!
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