Classic Mac and Cheese

Another one of my favourite meals to make is Mac and Cheese. I just love cheese and I put a lot on my pasta, so naturally, mac and cheese is something I love to eat.

For those that buy the boxed mac and cheese, while I can understand the simplicity of buying the boxed dinner, making it from scratch at home, is prolly the best way you can go. Ditch the box and spent a little extra time in the kitchen making the meal yourself.

So enough with the chit chat, so many recipes I come across in my Google searches, the author writes nothing but nonsense before getting to what I want; the recipe, so here it is:

  • 1 (8 ounce) box elbow macaroni
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 2 cups milk
  • 2 cups shredded Cheddar cheese
  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  2. Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
  3. Fold macaroni into cheese sauce until coated.