Ingredients

The following ingredients have 4 Servings
  • 2 cups elbow macaroni
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 cups milk (I use whole)
  • 2 cups shredded sharp cheese (I use cheddar)
  • salt and fresh cracked black pepper

Instruction

  • Cook the pasta to just al dente in plenty of boiling salted water, drain.
  • Melt the butter over medium heat in a pot large enough to hold the batch of mac and cheese. Add the flour and stir for just a minute or so. Don't let it brown.
  • Slowly pour in the milk, while whisking or stirring constantly. I like to alternate between my whisk and a silicone 'spoonula' to make sure I'm getting the mixture smooth and lump free. Cook the mixture over medium heat until it is thickened. This will be just about the point when it begins to come to a simmer. Don't let it come to a boil. Take off the heat.
  • Stir in the cheese until it melts completely. Season with salt and plenty of fresh pepper to your taste. Stir in the macaroni and serve.
  • As an alternative you can spoon the mac and cheese into a buttered baking dish and bake at 325F for 15 minutes.