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1
Preheat oven to 350F.
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2
Bring a large pot of water to a boil.
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Spray a shallow 8x8 baking dish; set aside.
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Generously salt boiling water; add pasta.
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5
Cook, according to package instructions, until 2 minutes short of al dente.
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6
Drain pasta, rinse with cold water, drain and return to pot.
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While pasta is cooking, melt butter in a large saucepan over medium.
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8
Whisk in seasonings; then whisk in flour to form a thick paste.
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Slowly whisk in milk.
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Bring to a low boil; reduce heat to low, and simmer until sauce is thickened, 2 to 3 minutes.
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Remove from heat.
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To baking dish, layering:.
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Add 1/2 of cooked macaroni.
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Add 1/2 of sauce, 1/2 of each cheese.
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15
Repeat and top with cheeses.
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16
Can be made several hours in advance, covered and refrigerated until time to bake.
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Bake covered for 15-20 minutes.
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Uncover and bake until topping is golden and sauce is bubbling, an additional 15-20 minutes.
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*If refrigerated, additional time may be needed until it is bubbly and slightly browned.
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20
Cool 5 minutes before serving.
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*Notes: I use a packet of G. Washington Golden seasoning instead of salt & pepper.
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22
If you can find it, it is a great universal seasoning for sauces.
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23
April 2012, EDIT TO ADD: if doubling this recipe, use only 5 tablespoons of flour and 6 cups of milk.
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24
If you do not, you run the risk of a not so creamy and somewhat dry end result.
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25
At times I have added a bit more milk than recommended because the under cooked macaroni will absorb some of the milk.
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26
IMO a little creamier is better than too dry.
