Ingredients
Scale
- 1 cup elbow macaroni
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 cups whole milk
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water until al dente. Drain and set aside.
- In a saucepan over medium heat, melt butter. Stir in flour, cooking for about 2 minutes until golden to create a roux.
- Gradually whisk in the milk, stirring until thickened (about 5-7 minutes).
- Remove from heat and add cheddar and Monterey Jack cheeses until melted. Season with salt and pepper.
- Combine the cooked macaroni with the cheese sauce until well-coated.
- For an optional crispy top, transfer to a greased baking dish and bake at 350°F (175°C) for about 20 minutes until bubbly and golden.
Notes
Warm the milk before adding to the roux to prevent clumping and enhance thickening. Grate cheese from a block instead of using pre-shredded versions for better melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 50mg