Classic Baked Macaroni and Cheese
A simple baked mac and cheese with tender pasta folded into a smooth homemade cheese sauce, then baked until hot, bubbly, and lightly browned on top.
Print
Pin
Servings: 6
Ingredients
- 1 1/2 cups dry elbow macaroni, shells or cavatappi
- 3 tbsp butter or margarine
- 3 tbsp all purpose flour
- 2 cups milk, not skim
- 1/2 tsp each salt and pepper
- 2 cups shredded cheese (1 cup each of sharp cheddar and Swiss works well)
Instructions
- Heat the oven to 350 degrees.
- Bring a pot of water to a boil. Season the water generously with salt, then add the pasta.
- While the pasta cooks, melt the butter in a skillet or pot that is large enough to hold the cooked pasta later.
- Stir in the flour. Cook over medium heat for 1–2 minutes, stirring, until the mixture becomes lightly browned.
- Pour in the milk and whisk thoroughly to eliminate any lumps. Add the salt and pepper.
- Continue cooking over medium-high heat until the sauce thickens and begins to bubble, about 6 minutes.
- Add the shredded cheese and whisk until completely melted and the sauce is smooth. Turn off the heat.
- Drain the pasta when it is nearly cooked but still firm. Transfer it directly to the cheese sauce.
- Stir until the pasta is evenly coated. Transfer the mixture to a greased 2-quart baking dish or an 8×8 pan.
- Bake for 20–25 minutes, until the macaroni and cheese is bubbling and browned on top.