Recipe courtesy of B. Smith

Macaroni and Cheese with Naomi Judd

Name: Macaroni and Cheese with Naomi Judd
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings as a main dish, or
Ingredients: 8 ounces uncooked macaroni or medium shells; 1/2 stick or 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups milk; 6 ounces Velveeta or sharp cheddar cheese, cut into small chunks (plus a little extra shredded for topping); Salt and pepper, to taste

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Total: 45 min

Prep: 5 min
Cook: 40 min

Yield: 4 servings as a main dish, or

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Ingredients

8 ounces uncooked macaroni or medium shells

1/2 stick or 1/4 cup butter

1/4 cup all-purpose flour

2 cups milk

6 ounces Velveeta or sharp cheddar cheese, cut into small chunks (plus a little extra shredded for topping)

Salt and pepper, to taste

Directions

Preheat the oven to 350 degrees. Cook the macaroni according to the package directions. Drain well. Meanwhile, in a large, heavy saucepan, melt the butter. Whisk in the flour to make a paste. Gradually whisk in the milk. Bring to a simmer over medium heat, whisking, until thickened, about 1 minute. Add the cheese, salt, and pepper and whisk until smooth.

Stir the cooked macaroni into the cheese sauce. Scrape into a shallow 2-quart baking dish. Bake in the preheated 350 oven, uncovered, until bubbly and lightly golden on top, 20 to 25 minutes. Add the extra shredded cheese for the last 5 minutes of baking. Let stand 10 minutes before serving.