Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Baked Mac and Cheese
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- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 6 to 8 servings
Directions
- Cook 8 ounces elbow macaroni in salted boiling water as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Melt 4 tablespoons butter in a large saucepan over medium heat. Add 1/4 cup flour and cook, whisking, until smooth, 2 minutes. Whisk in 2 cups whole milk and 1 teaspoon kosher salt. Bring to a simmer and cook until thickened, 5 minutes. Stir in 6 ounces each shredded Colby Jack and cheddar until smooth, then add the pasta, thinning with the reserved cooking water as needed. (The sauce will thicken as it bakes.)
- Transfer to a 3-quart baking dish. Prepare your topping; sprinkle over the mac and cheese. Bake at 400 degrees F until golden, 15 to 20 minutes.
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