Description

A traditional mac and cheese. Bake it with your favorite cheeses, veggies or meats for a one-dish wonder.

Ingredients

Scale

1 1/2 cups dry elbow macaroni (shells or cavatappi)
3 tablespoons butter or margarine
3 tablespoons all purpose flour
2 cups milk (not skim)
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheese (1 cup sharp cheddar and 1 cup Swiss)

Instructions

Step: Preheat oven to 350 degrees.
Step: Bring a pot of water to a boil; add a generous sprinkling of salt the pasta.
Step: While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it’s done.
Step: Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
Step: Add the milk and whisk to remove any lumps and add the salt and pepper.
Step: Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
Step: Stir in the cheese and whisk until smooth and melted. Turn off the heat.
Step: When the pasta is almost done but still firm, drain it and add to the sauce.
Step: Stir the pasta into the sauce and bake in a greased 2 quart dish (or an 8×8 pan works pretty well) 20-25 minutes until browned and bubbly.

Notes

Stir constantly to prevent the sauce from splitting. Use block cheese rather than pre-shredded to avoid cellulose. For added zing, stir in 1-2 teaspoons of apple cider vinegar or lemon juice before adding the pasta. This recipe can be prepared up to three days in advance, chilled, and baked later.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 395 kcal
Sugar: 5 g
Sodium: 514 mg
Fat: 21 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 16 g
Cholesterol: 62 mg

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