Classic Baked Macaroni and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Whisk warm milk into the flour mixture to ensure a lump-free sauce. We also recommend shredding your own cheese for a creamier texture. We tested with Cracker Barrel Extra-Sharp Cheddar. Ingredients:
2 cups milk |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (10-oz.) block extra sharp cheddar cheese, shredded |
1/4 teaspoon ground red pepper (optional) |
1/2 (16-oz.) package elbow macaroni, cooked |
Directions:
1. WHISK FLOUR INTO BUTTER
2. Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
3. WHISK IN WARM MILK
4. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
5. WHISK IN CHEESE
6. Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.
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