"Simple, classic, delicous. So many variations. What could be better?"
fresh ground black pepper
( I like a mix of sharp cheddars)
Cook the elbow noodles in plenty of boiling, salted water, until cooked but slightly firm Drain and set aside.
Preheat oven to 350 degrees. Grease a shallow casserole dish or Pyrex pie plate.
Melt the butter in a large saucepan.
Add the flour, salt and pepper, and stir or whisk continuously to form a smooth roux. Cook for 1 minutes.
Add the milk, stir or whisk until smooth, and bring just to a boil. This mixture should be thick and creamy.
Remove from the heat, and gradually add the cheese, stirring until smooth and melted.
Stir in the noodles.
Pour the mixture into the prepared dish.
Bake 25-30 minutes.
Top with a mixture of toasted bread crumbs and finely grated parmigiano-reggiano before baking.
A nice addition is to saute a finely chopped onion in the butter until translucent, then add a tablespoon of dijon mustard and a few pinches of cayenne pepper, before adding the flour to make the roux.