Classic Baked Macaroni and Cheese

Ingredients
2 cups milk
2 Tbsp butter
2 Tbsp all-purpose flour
½ tsp salt
¼ tsp black pepper
1 (10 oz) block extra sharp cheddar cheese shredded
8 oz package elbow macaroni, cooked

Directions
- Preheat oven to 400° F.
- Microwave milk at HIGH for 1½ minutes.
- Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until
smooth.
- Cook whisking constantly, 1 minute.
- Gradually whisk in warm milk and cook, whisking constantly, 5 minutes or until
thickened.
- Whisk in salt, black pepper, and 1 cup shredded cheese until smooth.
- Stir in pasta.
- Spoon pasta mixture into a lightly greased 2-qt baking dish; top with remaining cheese.
- Bake at 400° for 20 minutes or until golden and bubbly.


Note: I normally double the recipe and bake it in a glass 13x9 pan. Cracker barrel makes one of the only 10 oz blocks of cheese but I often use already shredded cheese.