It took me a while, but I found it. A GREAT and fairly easy mac & cheese recipe. This one comes from Tillamook (I didn’t see it on their website); I clipped it out of a newspaper a while back. Of course they encourage you to use their brand of butter and cheese, I have used other brands and it still comes out great.
I follow this recipe to the T. Except the cheese – I add more cheese. You can never have too much cheese.
- 8 oz. dry elbow macaroni
- 2 tbsp. unsalted butter
- 2 tbsp. all-purpose flour
- 2 cups whole milk [We usually use 2% or skim]
- ½ tsp. salt
- 1/8 tsp. pepper
- 2½ cups (10 oz) medium shredded cheddar cheese, divided
Preheat oven to 350, grease baking dish.
In a large pot, bring 3 quarts of water to a boil. Add 2½ teaspoons salt and macaroni. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and set aside.
Prepare sauce while pasta is cooking. In a medium saucepan, over medium heat, melt butter. Whisk in flour and cook 3 minutes, whisking constantly. Gradually add milk and bring just to a boil, whisking constantly. Reduce heat and simmer, whisking often, until sauce slightly thickens, 4 to 5 minutes. Add salt, pepper, and 2 cups of cheese. Stir until cheese is melted. Remove pan from heat and fold in pasta. Pour into prepared baking dish, then sprinkle top with remaining cheese.
Bake at 350 degrees for 15 – 20 minutes or until cheese is bubbly and top begins to brown. Let sit 5 minutes before serving.