Classic Baked Macaroni and Cheese
A comforting and creamy baked pasta dish that is a favorite for all ages!
Equipment
- Large skillet or Dutch oven
- Baking Dish
- Whisk
- Measuring Cups
Ingredients
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups shredded hoop cheese
- 1/2 16-ounce package elbow macaroni cooked
Instructions
- Preheat your oven to 400°F (200°C).
- Microwave the milk on high for about 1½ minutes until warm but not boiling.
- Melt the butter in a large skillet or Dutch oven over medium-low heat.
- Whisk in the flour until smooth, and cook for about 1 minute.
- Gradually whisk in the warm milk, stirring constantly until thickened, about 5 minutes.
- Once thickened, stir in the salt, black pepper, and 1½ cups of shredded cheese until melted.
- Stir in the cooked elbow macaroni until well coated with cheese sauce.
- Transfer the mixture to a lightly greased 2-quart baking dish, spreading evenly.
- Top with remaining cheese.
- Bake for 20 minutes, or until the top is golden brown and bubbly.
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Notes
Store leftovers in an airtight container for up to 3-5 days.