Good Ole Fashion Mac and Cheese
Ingredients:
1 pound elbow macaroni
4 cups whole milk
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 pound shredded cheddar cheese
1/2 pound shredded Monterey Jack cheese
1 tablespoon Creole or Cajun seasoning
Salt, to taste
Instructions:
Preheat your oven to 325°F (163°C).
Place a large pot of salted water on the stove and bring it to a boil. Follow the package instructions for al dente cooking of the elbow macaroni. After cooking, drain the pasta and set it aside for later use.
In a large saucepan, melt the butter over medium heat. Once the butter is melted, gradually whisk in the all-purpose flour. Continuously whisk the mixture for about one minute to cook out the raw flour taste.
Slowly pour in the milk, whisking constantly to prevent lumps. Continue whisking until the mixture thickens slightly.
Gradually add the shredded cheddar and Monterey Jack cheese to the saucepan. Keep whisking until the cheese is fully melted and the sauce is smooth and creamy.
Stir the cooked macaroni into the cheese sauce until evenly coated. Add the Creole or Cajun seasoning and mix well.
Transfer the macaroni and cheese mixture to a greased baking dish. Top with a layer of shredded Monterey Jack and cheddar cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes. (Source : Ineskohl.info)
Remove the foil and bake for an additional 5-10 minutes, or until the cheese on top is golden and bubbly.
Let the mac and cheese rest for a few minutes before serving. Enjoy your indulgent, creamy mac and cheese!
