Tante Elizabeth's Classic Macaroni & Cheese
Just 5 basic ingredients come together to make one of the best Macaroni & Cheese oven baked casseroles you've ever eaten!
Equipment
- 13x9 inch oven safe casserole dish
Ingredients
- 1 lb small shell pasta noodles, cooked according to package directions
- 1 stick butter
- ½ cup flour
- 1 quart milk
- 1½ lbs sharp cheddar cheese, shredded
- salt and pepper to taste
Instructions
- Preheat oven to 350℉.
- Cook pasta in a large pot of salted water according to package directions. Once cooked al dente, drain pasta and set aside.
- In a large sauce pan melt butter over medium heat.
- Add flour and whisk continuously into the melted butter until the raw flour flavor has cooked off, about 2-3 minutes, and you have a lump free roux.
- Increase heat to medium high and add milk, whisking continuously until the sauce thickens, about 5 minutes.
- Lower heat to medium low and stir in shredded cheddar cheese, reserving a third of the cheese for the topping.
- Stir until the cheese is completely melted into the sauce and it's rich and thick and creamy.
- Add the cooked pasta to the pot and stir to combine with the cheese sauce.
- Season with salt and pepper.
- Transfer to a 13x9 inch oven safe casserole dish and top with remaining cheese.
- Bake for 30 minutes until hot and bubbly.
- Turn oven temperature to broil and continue to cook until browned on top. Keep a close eye on it so it doesn't burn.
- Serve piping hot.