Austin's Favorite Homemade Mac and Cheese

Tastes Better From Scratch

 

• ▢ ½ lb uncooked elbow macaroni , about 1 ½ cups
• ▢ 3 tablespoons butter
• ▢ 2 tablespoons all-purpose flour
• ▢ 1/2 teaspoon salt
• ▢ 1/8 teaspoon ground black pepper
• ▢ 1 1/2 cup milk , any kind
• ▢ 3/4 cup half and half
• ▢ 2 1/2 cups shredded cheddar cheese *

Instructions

 

• Preheat the oven to 325 degrees and lightly grease a square baking dish.
• Cook the macaroni to al dente, according to package instructions. Drain and set aside.
• Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes.
• Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture is just barely thickened. Remove from heat and stir in 1 cup shredded cheese, stirring just until melted.
• Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into the prepared baking dish. Sprinkle ½ cup cheese over the top. Add remaining pasta and sprinkle with remaining cheese.
• Bake for 15-20 minutes or until cheese is melted on top.
• Serve with your favorite vegetable or a side salad.https://tastesbetterfromscratch.com/homemade-mac-and-cheese/#recipe