I can’t believe I haven’t shared my mac and cheese recipe yet. Okay, so it’s not actually mine, but I’ve been using it for a few years now and I get compliments every. single. time. I’m sure there are lots of good variations of this classic dish out there, but I’m sticking with this one. It’s not complicated, but it is delicious.
What you’ll need:
- a pound of pasta
- 1/2 cup of butter
- 1/2 cup of flour
- four cups of milk
- six cups of shredded cheese
- half a tablespoon each of salt and pepper
Boil the pasta according to the box directions. You can use whatever shape you like – my personal preference is rotini.
Melt the butter in a large pot, then whisk in the flour and let it cook for a couple minutes. Add the salt and pepper – it might seem like a lot but you’ll want it, trust me. You can even throw in some garlic or other spices if you want.
Slowly pour in the milk, whisking to keep it smooth. Let it come to a low boil and keep stirring until it thickens. This is the part where you need some patience, but it’s worth it.
Spread the cooked pasta in a 9×13 dish, then sprinkle all the cheese on top. You can use whatever type and combination of cheese you want. Pour the warm sauce on top and let it sit for a minute to melt the cheese before stirring all that gooey goodness together.
Sometimes I’ll sprinkle some panko bread crumbs on top; it gives it a neat texture.
Bake at 325 for around 15 minutes.