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Classic baked macaroni and cheese
Nb persons: 8
Yield:
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| Whisk warm milk into the flour mixture to ensure a lump free sauce . Also recommended is shredding your own cheese for a creamier texture. Used here was Cracker Barrel extra sharp cheddar Ingredients: | |
| 2 cups | milk |
| 2 tablespoons | butter |
| 2 tablespoons | all purpose flour |
| 1/2 tsp | salt |
| 1/4 tsp | freshly ground black pepper |
| 1 (10oz) block | extra sharp cheddar cheese, shredded |
| 1/4 tsp | ground red pepper, ( optional) |
| 1/2 (16 oz) package | elbow macaroni, cooked |
Hands on: 22 minutest
Total: 47 minutes
1- Whisk flour into butter
Preheat oven to 400 degrees. Microwave milk at. HIGH for 1 1/2 minutes. W,t butter in a large skillet or Dutch oven over medium low heat; whisk in flour until smooth. Cook, whisking constant,y, 1 minute.
2- whisk in warm milk
Gradually whisk in warm milk, and cook, whisking constantly ; 5 minutes or until thickened.
3- whisk in cheese
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 quart baking dish ; top with remaining cheese. Bake at 400 degrees for 20 minutes or until golden and bubbly.
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