classic baked macaroni and cheese

macaroni and cheese

True confession, we consumed many, many boxes of macaroni with powdered cheddar when my kids were little, but now I crave the good stuff—the soul warming baked macaroni and cheese with the crunchy top and cheesy goodness lurking just below, exactly the way my grandma made it. I call this recipe a classic because it calls for a simple cheddar cheese sauce that isn’t too fancy pants. Your can assemble it ahead and bake it later.

macaroni and cheese

Print Recipe
Serves: 6 Cooking Time: 15 minutes

Ingredients

  • ½ pound (8 ounces) elbow macaroni
  • 3 tablespoons butter
  • 2½ tablespoons flour
  • 2 cups milk
  • 8 ounces sharp cheddar cheese, shredded
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup grated parmesan for topping
  • ½ cup of breadcrumbs

Instructions

1

Preheat oven to 400°

2

Cook pasta according to the directions on the package. Drain and set aside.

3

In a medium saucepan over medium-low heat, melt butter, then whisk in flour to make a roux.

4

Cook roux for 1-2 minutes, stirring frequently, until it thickens and lets off a nutty aroma.

5

Slowly whisk in milk and simmer until thickened, stirring constantly.

6

Remove from heat, fold in cheddar until slightly melted. Taste for seasoning and adjust if necessary.

7

Add macaroni and mix thoroughly.

8

Pour into a 9x9 inch baking dish and top with grated parmesan and breadcrumbs.

9

Place in the preheated oven and bake until golden brown, about 15 minutes.

10

If you must dress it up, add some fresh crab or shrimp or bacon with tomatoes.

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