Baked Macaroni and Cheese Casserole

One of Grammy’s classic recipes, that I scaled down for just the two of us:

Ingredients:

  • 1 box (8-oz) elbow macaroni pasta
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 cups milk
  • 1/2 tsp Kosher salt
  • 1/4 tsp pepper (can increase if like peppery flavor)
  • pinch of red pepper flakes (optional – use more or less to taste)
  • 1 4-oz block Monterrey Jack cheese, shredded
  • 1 4-oz block sharp Cheddar cheese, shredded

Directions:

  1. Preheat oven to 400 degrees.
  2. Cook pasta according to directions (to al dente) – add a little butter or olive oil to water to help keep pasta from sticking together.  Drain and set aside.
  3. Melt butter in saucepan over medium heat.  Add flour and whisk together.  Add milk a little at a time, whisking to incorporate the flour/butter mixture.  Heat over medium heat for 5 minutes, whisking constantly.  Add salt, pepper, and pinch of red pepper flakes.
  4. Add pasta to milk mixture.
  5. Reserve 1 cup of shredded cheese.  Add remaining cheese to pasta & milk mixture.
  6. Lightly grease/spray a 2-quart baking dish.  Pour pasta mixture into the dish.  Top with 1 cup of reserved cheese.  Bake at 400 degrees for about 20-25 minutes.
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