Baked Mac and Cheese (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1½ cups (½ pound) dry elbow pasta
02 -
3 tbsp of butter
03 -
2 tbsp plain flour
04 -
A pinch of black pepper (⅛ teaspoon)
05 -
½ a teaspoon of salt
06 -
¾ cup half-and-half cream
07 -
1 and ½ cups milk (whatever type you like)
08 -
2 and ½ cups grated cheddar cheese
# Instructions:
01 -
Heat your oven up to 325°F and butter up an 8-inch square pan. Cook the macaroni according to the box, just enough so it’s firm when you bite it.
02 -
In a saucepan over medium heat, melt the butter. Mix in the flour, salt, and pepper. Let it cook for two minutes, then pour in the milk and half-and-half little by little, stirring until it thickens up like a sauce (about 5-7 minutes).
03 -
Take it off the heat and mix in 1 cup of the cheddar until it just starts to melt.
04 -
Stir the macaroni into the sauce. Spoon half of it into the baking dish, sprinkle on ½ cup cheese, then spread the rest of the pasta over the top and finish with the rest of the cheese.
05 -
Bake in the oven for 15-20 minutes or until the cheese is super melty on top.
# Notes:
01 -
Aged cheddar gives a better taste and texture, so pick a good one.
02 -
Pre-shredded cheese doesn’t melt as well as fresh grated.
03 -
Allow your cheese to sit out a bit to warm up before using.
04 -
Swap the pasta and flour for gluten-free ones if needed.