Baked Macaroni and Cheese

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces pasta (I've used elbow, twists, and shells before)
  • 1 12
    cups milk
  • 1
    tablespoon flour
  • 12
    ounces shredded cheese, I usually use colby monterey jack and pepper jack mixed
  • 14
    teaspoon pepper (optional)
  • 1
    tablespoon butter or 1 tablespoon margarine
  • 14
    cup shredded Italian cheese blend (for last 15 minutes of cooking) (optional)
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DIRECTIONS

  • Boil your pasta- 9-12 minutes, until tender but still firm, drain well.
  • For the cheese sauce, in a medium saucepan melt butter then stir in flour and pepper.
  • Add milk all at once.
  • Cook and stir until until slightly thickened and bubbly.
  • Add cheese, stirring until melted.
  • Stir in drained pasta and sour cream.
  • Transfer mixture to a casserole dish.
  • Bake in a 350 oven for 25-30 minutes or until hot and bubbly.
  • If desired, during the last 15 minutes, top the dish with shredded cheese.
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