Ingredients
For 4 – Double it if you want leftovers
- 1/2 lb (8oz) uncooked elbow macaroni
- 3 tablespoons butter,
- 2 Tablespoons all-purpose flour,
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups milk,
- 3/4 cup half and half
- 2 1/2 cups shredded cheddar cheese
Directions
- Preheat the oven to 325 degrees F and lightly grease an 8′ square (or similar size) baking dish.
- Cook the macaroni to al dente, according to package instructions. Drain and set aside.
- Make the sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture has thickened like the consistency of gravy, about 5-7 minutes. Remove from heat and stir in 1 cup shredded cheese, stirring just until melted.
- Combine: Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into the prepared baking dish. Sprinkle ½ cup cheese over the top. Add remaining pasta and sprinkle with remaining cheese.
- Bake for 15-20 minutes or until cheese is melted on top.