– 2 cups elbow macaroni – 2 tablespoons butter – 2 tablespoons all-purpose flour – 2 cups milk – 2 cups shredded cheddar cheese – Salt and pepper to taste
Boil macaroni in salted water until tender. Drain and set aside while you prepare the creamy cheese sauce in another pan.
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute, making a smooth paste called a roux.
Slowly whisk in the milk, making sure there are no lumps. Cook and stir until the mixture begins to thicken slightly.
Add shredded cheddar cheese to the sauce. Stir until cheese melts completely, making the sauce smooth and creamy.
Season the sauce with salt and pepper. Add cooked macaroni and stir well until pasta is evenly coated with the cheese sauce.
Serve hot straight from the pan or bake at 350°F for 20 minutes for a golden crust. Enjoy your homemade mac and cheese!
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