The Best Homemade Mac And Cheese

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Boil the elbow noodles until cooked, drain and pour into a greased (I use cooking spray) 9x9 casserole dish.

3. 3

   Cut 3/4 of the bar of 16 oz. sharp cheddar cheese in to small cubes, do the same with the mild cheddar.

4. 4

   In a 2 quart saucepan melt the butter.

5. 5

   With a fork mix in flour until it looks like a paste.

6. 6

   Stir in the milk, and cook until warm (not boiling).

7. 7

   Once warm add in cheese and continue cooking until cheese is melted stirring continuously with a fork (if you don't stir continuously cheese will burn to bottom of pan).

8. 8

   Once cheese is melted, pour over the noodles; use a fork to move the noodles around to get the cheese mixture to the bottom.

9. 9

   Bake at 350u00b0F for about 30 minutes, or until you see some brown on top.

10. 10

    Let it sit out for about 15 minute before eating.

11. 11

    I usually start making the cheese mixture about 5 minute before the noodles are done, it goes a little faster. You just don't want to cook the cheese mixture first because it can't sit in the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.