Get ready for the best baked mac and cheese recipe! My Classic Macaroni and Cheese with 8 oz of pasta is cheesy perfection in every bite.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Ingredients
8ounceselbow macaronicooked
10ouncesextra sharp cheddar cheesegrated
2tablespoonsbutter
2tablespoonsall-purpose flour
2cupsmilk
½teaspoonsalt
¼teaspoonground black pepper
1dashcayenne pepperoptional
Instructions
Cook the pasta in a large pot of water according to the package directions. Drain it and set it aside until needed.
Grate the cheese and set it aside as well.
Preheat the oven to 400 degrees.
In a large skillet, over medium-low heat, melt the butter.
Sprinkle in the flour, whisking until smooth. Continue to cook, whisking constantly, for one minute.
While the butter and flour are cooking, microwave the milk on high for 1 ½ minutes. Gradually whisk the warm milk into the butter and flour mixture.
Increase to medium heat, and cook the sauce while whisking for five minutes or until it becomes slightly thickened.
Stir in the salt, black pepper, cayenne (if using), and 1 cup of the grated cheese. Mix well, and then add the well-drained cooked pasta. Stir to combine.
Spoon the mixture into a lightly greased two-quart baking dish or casserole dish. Top with the remaining cheese.
Bake for 20 minutes or until golden and bubbly.
Notes
To Refrigerate: Keep it fresh by covering it tightly with plastic wrap or storing it in an airtight container. It will keep in the refrigerator for up to 3 days.
To Freeze: May be frozen for up to two months. Thaw overnight in the refrigerator before reheating.
For a gluten-free version, substitute your preferred gluten-free flour and pasta in the recipe.