1 stick butter (1/2 cup)
1/2 cup all purpose flour
4 cups milk
4 cups sharp cheddar cheese, grated (or any type of grated cheese or combination of cheeses you like)
1 lb. (16 oz.) elbow macaroni
Preheat oven to 350.
Prepare macaroni as directed on package. Drain and set aside.
In a large pan, melt butter over medium high heat. When butter is completely melted and starting to sizzle a little, add the flour.
Whisk the flour into the butter. Let it bubble for about a minute - whisking constantly.
Turn the heat up to medium high. Start adding milk about one cup at a time, whisking constantly. Leave no lumps.
After all the milk has been added, continue whisking and cooking for about a minute.
Turn off the heat, but leave the pan on the burner. Add the cheese. Stir till all cheese is melted. Mix this sauce with the cooked macaroni, then dump into a 9 x 13 pan.
Bake at 350 for 30 - 35 minutes or until gold and bubbly.
1/2 cup all purpose flour
4 cups milk
4 cups sharp cheddar cheese, grated (or any type of grated cheese or combination of cheeses you like)
1 lb. (16 oz.) elbow macaroni
Preheat oven to 350.
Prepare macaroni as directed on package. Drain and set aside.
In a large pan, melt butter over medium high heat. When butter is completely melted and starting to sizzle a little, add the flour.
Whisk the flour into the butter. Let it bubble for about a minute - whisking constantly.
Turn the heat up to medium high. Start adding milk about one cup at a time, whisking constantly. Leave no lumps.
After all the milk has been added, continue whisking and cooking for about a minute.
Turn off the heat, but leave the pan on the burner. Add the cheese. Stir till all cheese is melted. Mix this sauce with the cooked macaroni, then dump into a 9 x 13 pan.
Bake at 350 for 30 - 35 minutes or until gold and bubbly.
