Recipes Macaroni and Cheese 1 month ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts Samosa 2.0 – Masala Samosa Box Recipe | Whole Wheat Samosa Recipe November 28, 2021 New Recipe: How to make bunny macaroons admin April 23, 2021 New Recipe: Teen’s quarantine baking turns into thriving business admin April 7, 2021 New Recipe: Chef Angela Gray backs launch of City Hospice’s Welsh Cake Wednesday admin February 25, 2021 New Recipe: Celebrate National Oatmeal Cookie Day With This Recipe From Quaker Oats admin April 29, 2021 New Recipe: Super simple dog biscuit recipe made with peanut butter admin March 21, 2021 About The Author More from this Author One Response ringsandthings125 November 5, 2021 Ingredients: 1 16 oz box of elbow macaroni, cooked al dente and drained 4 cups of shredded cheese, preferably a mix of mild and sharp cheddar 4 cups of milk, preferably 2% or whole milk 2 tbsp butter 2 tbsp flour Salt and pepper to taste Directions: Melt butter over medium heat and add flour. Whisk roux for approximately 2 minutes to cook flour until it turns a light golden brown. Add salt and pepper to taste. Gradually add in the 4 cups of milk allowing mixture to thicken, whisking often. Once all milk is added and mixture is thickened, removed from heat and whisk in the cheese. Add the pasta and mix thoroughly. Pour the macaroni and cheese into a 9×13 baking pan. Top with any additional cheese or panko breadcrumbs if desired. Bake at 350F for 15-20 minutes until bubbling and top is browned. If top does not brown in time, broil at the end for 2 mins. Enjoy! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.