I don’t eat macaroni and cheese very often, but a serious craving struck a few days ago and I decided this baked mac and cheese needed to happen ;). I’ve made this recipe over and over, and I can’t believe it hasn’t make it to the blog before now! If you are looking for a classic, cheesy, creamy mac and cheese recipe, this is it and you probably already have all the ingredients on hand! It’s ooey, gooey and delivers the perfect cheese pull ;). Leftovers (if you have any!) are delicious too and almost as good as the first day! Perfect for summer bbqs and cookouts! Enjoy!
Baked Macaroni and Cheese
2 cups uncooked elbow pasta (or whatever shape you want)
2 cups milk (I use skim or 2%)
3 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp freshly cracked black pepper
2 cups shredded cheddar cheese
1-1/2 tbsp butter
1 tbsp seasoned bread crumbs
1. Cook pasta to al dente according to package directions. Drain well.
2. In medium saucepan over medium heat, melt butter. Sprinkle flour, pepper, and salt over butter and whisk for 1 minute. Add milk and continue to whisk until thickened.
3. Remove from heat and stir in cheese. Whisk until smooth. Stir in pasta.
4. Pour into a 9-10 inch greased baking dish. Sprinkle bread crumbs over top. Broil a couple minutes, until top is lightly browned and edges are bubbly.
