Classic Baked Macaroni and Cheese

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I should call this blow your mind macaroni and cheese-- Kevin asked immediately if this would be another one of my "one night stands" or if could just possibly get this made again!! And YES he will but maybe next time with Lobster or Andouille added !


Classic Baked Macaroni and Cheese

Whisk warm milk into the flour mixture to ensure a lump-free sauce. We also recommend shredding your own cheese for a creamier texture. We tested with Cracker Barrel Extra-Sharp Cheddar.
Southern Living OCTOBER 2009

  • 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.

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