A baked macaroni and cheese that is easy to make and SO delicious! Mix and match cheese combos to your liking.
Course: Dinner, Side Dish
Author: Mandy Jackson
2cupselbow noodles(see note)
1/3cupall purpose flour
4cupswhole or 2% milk,heated
1(8 ounce)block sharp cheddar cheese,cubed or shredded
4ouncesmozzarella,cubed or shredded
Preheat oven to 425 degrees.Cook the noodles in a pot of boiling water a couple minutes shy of package directions. Noodles will continue cooking in cheese sauce, so you want them on the firmer side.Melt butter in a large, oven-safe pan with high sides over medium heat. Once butter is melted and slightly bubbly, add the flour. Whisk until mixture is hot and there is no dry flour. Add heated milk - 1/2 cup at a time - and whisk vigorously after each addition. Don't add more milk until sauce is smooth. When all the milk has been used, remove the pan from the heat.Add the cheeses, noodles, salt, and pepper and stir to combine. Adjust seasoning to taste. Bake for 20 minutes, until sauce is bubbly and beginning to brown around the edges. Allow to set for 5 minutes before serving.
Noodles - 2 cups elbow noodles = about 9 ounces if you want to use a different shape.Cheese - Use whatever cheese you like! The primary cheese should be a good melting cheese (like cheddar, swiss, fontina, havarti, gruyere, mozzarella, etc.) for the best consistency, but aside from that, use whatever you feel like - you'll want a total of 12 ounces.For a stovetop mac and cheese, return pan to low heat after stirring in the cheese and noodles and continue cooking - stirring constantly - for 2-3 minutes, until the noodles are cooked through.