Baked Macaroni and Cheese is melt-in-your-mouth good!

Why resort to boxed macaroni and cheese when homemade is not at all difficult to make?  This recipe for Baked Macaroni and Cheese is so good and is always a crowd pleaser in my home.

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Yield: 6-8

Classic Baked Macaroni and Cheese

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This classic macaroni and cheese is melt-in-your-mouth delicious!

Cook Time 20 minutes

Total Time 20 minutes

Ingredients

• 2 cups milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (10-oz.) block extra sharp Cheddar cheese, shredded
• 1/4 teaspoon ground red pepper (optional)
• 1/2 (16-oz.) package elbow macaroni, cooked

Instructions

Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.

Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.

Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.

Notes:

I usually double this recipe. If you double it, you'll need to bake it for 25 minutes.

I've made this successfully with skim milk and Cabot 50% light cheese.

Baked Macaroni and Cheese

Hands-On Time: 22 min.; Total Time: 47 min. Whisk warm milk into the flour mixture to ensure a lump-free sauce. Be sure to shred your own cheese for a creamier texture. I like Cracker Barrel Extra-Sharp Cheddar.

2 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-oz.) block extra sharp Cheddar cheese, shredded
1/4 teaspoon ground red pepper (optional)
1/2 (16-oz.) package elbow macaroni, cooked

1. WHISK FLOUR INTO BUTTER

Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.

2. WHISK IN WARM MILK

Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.

3. WHISK IN CHEESE

Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.

Yield: Makes 6 to 8 servings

My Notes:

~I doubled the recipe because if I’m going to all that work, I want enough for several meals.  Doubling the recipe worked fine.

~I used skim milk and Cabot 50% Light Cheddar Cheese.

~The sauce took about ten minutes to thicken instead of five.  This could be because I doubled the recipe.

~I had to bake mine for 25 minutes instead of 20 minutes.

Making the Macaroni and Cheese

Whisk the flour into the melted butter:

Gradually whisk in the warmed milk.

While the sauce is thickening and the macaroni is cooking, shred your cheese.

Keep on whisking – add the salt, pepper, and red pepper.

Stir in the cheese.

Drain the pasta and then add it to the sauce.

Pour into a greased casserole dish.

Top with the remaining cheese.

The Final Product

Now it’s eating time!  Look at that yummy crust!

Mmmm!!

Comfort food – no doubt about it!

This recipe is a keeper.  It is simple and delicious!