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Creamy Baked Macaroni and Cheese




Source of Recipe


TOH BB 2007


List of Ingredients




1/2 cup butter
1/2 cup all purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. ground red pepper
1/4 tsp. granulated garlic (I used jarred)
2 cups half and half
2 cups milk
2 (10 oz.) blocks Cheddar cheese, shredded and divided (I used 1 block cheddar and 1 block smoked cheddar)
1 (10 oz) block extra-sharp cheddar cheese, shredded
1 (16 oz.)package elbow macaroni, cooked


Recipe



Melt butter in a large skillet (I used large sauce pan - it needs to hold the 4 cups of liquid plus other ingredients) over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt, black pepper, red pepper, and garlic. Gradually whisk in half and half and milk. Cook, whisking constantly, 8 to 10 minutes or until thickened.

Stir in half of sharp cheddar chesse (I stirred in the smoky cheddar). Stir in extra-sharp cheddar cheese until smooth. Remove from heat.

Combine pasta and cheese mixture, and pour into a lightly greased 13x9 inch baking dish. Sprinkle remaining sharp cheddar cheese on top. Bake at 350 degrees for 20 minutes -bake 15 minutes longer for a crusty top. (I baked for 30 minutes total).

This has a great consistency and flavor. I know everyone has different ideas of the perfect mac and cheese and this is it for me.