The Pioneer Woman Tasty Kitchen
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Baked Mac & Cheese

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Level: Easy

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Description

So cheesy, so creamy, so yummy.

Ingredients

  • 3 cups Dry Elbow Macaroni
  • ⅓ cups Flour
  • 4 cups Milk (or 3 Parts Milk And 1 Part Cream)
  • ⅓ cups Butter
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • ¼ teaspoons Garlic Powder (optional)
  • ¼ teaspoons Paprika (optional)
  • ¼ teaspoons Cayenne (optional)
  • 3 cups Shredded Cheddar Cheese

Preparation

Butter a 9×13 baking pan or similar size casserole dish. Preheat oven to 350.

In a Dutch oven, cook macaroni in boiling salted water for 5–7 minutes. Drain and return to the pot. The secret to every good baked mac and cheese (or macaroni salad) is to boil the pasta in salted water, and to undercook the pasta.

In a glass microwave bowl, whisk flour and milk. Heat and whisk until thickened. Stir in butter, seasonings, and cheese. Pour over the macaroni and stir to coat, then transfer to the baking dish.

Cover with foil or a lid and bake at 350ºF for 45 minutes. Uncover and bake 10 more minutes if needed.

Note: Try Monterey Jack cheese or another favorite shredded cheese instead of the cheddar.

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