Ingredients

The following ingredients have 8 Servings
  • 1 lb elbow macaroni
  • 8 T butter
  • 1/4 c + 2 T flour
  • 5 cups whole milk
  • 1 1/2 lb sharp cheddar (shredded (about 5 cups))
  • 1/2 lb american cheese (about 9 slices)
  • Salt and Pepper

Instruction

  • Bring a large pot of salted water to a boil. Cook the pasta to al dente, drain.
  • In a large saucepan, melt the butter over medium heat. Sprinkle the flour over and whisk in. Cook the roux for 1-2 minutes to cook off the raw flour taste.
  • Slowly whisk in the milk until smooth. Simmer until slightly thickened, whisking occasionally so the bottom doesn't burn.
  • Add the cheese, one handful at a time, whisking well after each one and not adding any more cheese until the previous handful is fully melted and incorporated. Season to taste with salt and pepper.
  • Add the drained pasta to the cheese sauce and stir to combine.
  • Pour into a 9 x 13 dish. If desired, bake at 375 for 15-20 minutes.