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MAC AND CHEESE

INGREDIENTS
Elbow macaroni: It’s my favorite for this recipe, but any other bite-sized pasta will work.
Butter: salted or unsalted will work–just adjust the amount of salt you add, depending on the butter.
Flour
Salt
Ground black pepper
Milk
Half and half
Shredded Cheddar cheese

DIRECTIONS
Preheat the oven to 325 degrees and lightly grease a square baking dish. Slightly undercook your noodles (about 1 minute under al-dente). Drain and set aside. Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Stir in milk and half and half, slowly, stirring constantly. Remove from heat. Add 1 cup shredded cheese to the sauce and stir just until melted. Add the cooked macaroni noodles and toss to coat them in the sauce. Pour half of the pasta mixture into the prepared baking dish. Sprinkle 1/2 cup cheese over the top. Pour remaining pasta over it and sprinkle with remaining cheese.

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WE TRUE COMRADES
WE SQUAT TOGETHER

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