Weighing in with a pound of cheese, a quart of milk, and a stick of butter, this baked macaroni and cheese is sure to keep you going on a cold Wisconsin day (or if you haven’t slept since you brought your darling baby home from the hospital…twelve weeks ago). Yields six very generous adult servings with leftovers.
1 pound macaroni, shells, penne or other cut pasta, cooked and drained
1 pound cheddar or Colby cheese, grated
½ cup unsalted butter
½ cup flour
4 cups milk
2 tsp. salt
¼ tsp. pepper
Directions: Preheat oven to 375*. Spray a 9×13” pan with cooking spray.
Melt butter in a medium saucepan. Remove from heat. Blend in flour. Stir in milk and seasonings. Bring to a boil, stirring. Boil one minute and then remove from heat.
In pan, layer half of the cooked noodles, then half of the cheese, then the rest of the noodles, and finally the remaining cheese. Cover with sauce.
Bake for 30 minutes.
Copyright 2014 Meg Matenaer