I’ll spare you the “oh my goodness this stuff is so good” line, but it is 🙂 Fabulous…Ok this stuff is SO good! Try it soon, if you love macaroni you’ll LOVE this recipe.
1/2 pound of elbow macaroni
16 oz. block of medium cheddar cheese (grated)
3 cups of milk
4 tablespoons of butter
4 tablespoons of flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
PAM non-stick cooking spray, or more butter to grease casserole dish
- Preheat your oven to 350°
- Boil water and a dash of salt in a large pot and cook your pasta until “al dente” has a little bite to it, but not much. Try not to overcook it or the noodles will become gummy. Drain water, set noodles aside.
- Melt your butter over medium heat in a large deep skillet or large pot. (big enough to hold the macaroni later)
- Sprinkle your flour in and whisk until mixed and free of any lumps. (this is your rue and the beginning of a basic gravy)
- Pour your milk in whisking as you add it.
- Keep whisking until the “gravy” thickens up a bit. If it gets too thick add a splash of milk at a time until it’s at your desired consistency.
- Throw your all but a cup of cheese into the mix and whisk until it melts and becomes “cheese gravy” 🙂
- Add your salt and black and white pepper, stir them until combined. Taste your gravy and add more salt or pepper to taste.
- Add your noodles to the mix and stir to combine everything.
- Grease a casserole dish with pam or butter.
- Pour your mixture into the casserole dish, top with remaining cheese.
- Bake for 25-30 minutes or until cheese on top is slightly browned.
- Fried onion strings
- melt some butter in a skillet and add bread crumbs, toss ’em around and throw those on top of the mac and cheese before baking.
- More cheese <- my favorite. Try adding some gruyere cheese in with the cheddar, it's wonderful :)