Mac And Cheese Recipe 


8 ounces (about 2 cups) elbow macaroni 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups whole milk 2 cups shredded cheese (you can use a combination of cheddar, mozzarella, and/or Monterey Jack) Salt and pepper to taste Optional toppings: breadcrumbs, cooked bacon bits, chopped parsley

Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and set aside.

Once melted, whisk in the flour and cook for about 1 minute until it becomes fragrant and slightly golden.

Cook the mixture, stirring frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes.

Remove the saucepan from heat and stir in the shredded cheese until melted and smooth. Season the sauce with salt and pepper to taste.

Combine the macaroni and cheese sauce: Pour the cheese sauce over the cooked macaroni and gently stir until the macaroni is evenly coated with the cheese sauce.

Serve: You can serve the macaroni and cheese as is, or transfer it to a baking dish for baking. If you're baking it, you can sprinkle some breadcrumbs over the top for added crunch.

Transfer the macaroni and cheese to a greased baking dish, sprinkle with breadcrumbs if desired, and bake for 20-25 minutes or until the top is golden brown and bubbly.