Classic Baked Macaroni and Cheese

Photo: Beth Dreiling Hontzas; Styling: Melanie J. Clarke

Whisk warm milk into the flour mixture to ensure a lump-free sauce. We also recommend shredding your own cheese for a creamier texture. We tested with Cracker Barrel Extra-Sharp Cheddar.

Yield: Makes 6 to 8 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 22 Minutes
Total: 47 Minutes


Ingredients

  • 2 cups milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10-oz.) block extra sharp Cheddar cheese, shredded
  • 1/4 teaspoon ground red pepper (optional)
  • 1/2 (16-oz.) package elbow macaroni, cooked

Preparation

  1. 1. WHISK FLOUR INTO BUTTER
  2. Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
  3. 2. WHISK IN WARM MILK
  4. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
  5. 3. WHISK IN CHEESE
  6. 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-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.
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