- Serves 6-8.
- 1 lb. elbow macaroni
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 cups milk
- Salt and pepper to taste
- 2 cups plus 1/2 cup shredded sharp cheddar cheese
Cook macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside. In a deep skillet, melt butter over medium heat. Add flour to make a roux and cook, stirring to remove any lumps. Pour in milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups cheese and continue to cook until melted. Add cooked macaroni and stir.
Preheat oven to 350°. Transfer mixture to 2-quart casserole dish. Bake for 20 minutes. Remove casserole from oven, top with remaining 1/2 cup cheese. Bake for additional 5 minutes until hot and bubbly.