| Total: | 45 min |
| Prep: | 5 min |
| Cook: | 40 min |
| Yield: | 4 servings as a main dish, or |
| Total: | 45 min |
| Prep: | 5 min |
| Cook: | 40 min |
| Yield: | 4 servings as a main dish, or |
Ingredients
- 8 ounces uncooked macaroni or medium shells
- 1/2 stick or 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 6 ounces Velveeta or sharp cheddar cheese, cut into small chunks (plus a little extra shredded for topping)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350 degrees. Cook the macaroni according to the package directions. Drain well. Meanwhile, in a large, heavy saucepan, melt the butter. Whisk in the flour to make a paste. Gradually whisk in the milk. Bring to a simmer over medium heat, whisking, until thickened, about 1 minute. Add the cheese, salt, and pepper and whisk until smooth.
- Stir the cooked macaroni into the cheese sauce. Scrape into a shallow 2-quart baking dish. Bake in the preheated 350 oven, uncovered, until bubbly and lightly golden on top, 20 to 25 minutes. Add the extra shredded cheese for the last 5 minutes of baking. Let stand 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 589 |
| Total Fat | 31 g |
| Saturated Fat | 18 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 22 g |
| Cholesterol | 86 mg |
| Sodium | 567 mg |
| Serving Size | 1 of 4 servings |
| Calories | 589 |
| Total Fat | 31 g |
| Saturated Fat | 18 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 22 g |
| Cholesterol | 86 mg |
| Sodium | 567 mg |
Reviews
Very good and easy to make.