-
1
Set oven to 400 degrees.
-
2
Spray a 13 x 9 baking dish with butter flavored non-stick cooking spray.
-
3
Bring a large pot of water to a boil and add some salt.
-
4
This will be your pasta water
-
5
Just before the water starts to boil, begin making your cheese sauce in a separate pot:
-
6
In a Pyrex measuring cup, measure out 2 cups of milk and put in microwave on high.
-
7
Heat for four and a half minutes.
-
8
You want the milk warm and steamy but not boiling hot.
-
9
In the separate pot, throw in the butter and melt, watching the heat so it doesnt burn.
-
10
Once melted, add in the 3 Tablespoons of flour and whisk together quickly.
-
11
You want to do this quickly so you end up with a nice smooth consistency, not lumpy and grainy.
-
12
As soon as the milk is heated, pour it into your butter and flour mixture and whisk until smooth.
-
13
Add in four cups of the shredded cheese and stir well until smooth.
-
14
Remove from heat and set to the side.
-
15
Dump the macaroni into the boiling water and cook through until just almost done.
-
16
Mine took less than 6 minutes to reach this stage.
-
17
Once done, strain the macaroni and add it to a large mixing bowl.
-
18
Immediately dump in all the dry ingredients EXCEPT the corn flakes, into the macaroni, and stir well.
-
19
Add the cheese sauce mix and stir until fully combined.
-
20
Pour this into your baking dish and top with the crushed cornflakes, followed by the reserved cup of shredded cheese.
-
21
Place into your hot oven and bake for 10 to 12 minutes, or until bubbly and the top has achieved a golden crust.
-
22
NOTE: I buy and shred my cheese for this because I think it makes for a creamier sauce.
-
23
This time I used regular sharp cheddar, but in the past I have mixed it up using half cheddar and half Colby, or Monterey Jack.
-
24
Also, if you like more of a crunch on the topping, you can up the crushed corn flakes to 3/4 of a cup.
