Prep Time::10 mins
Cook Time::15 mins
Total Time::25 mins
Servings::4
Ingredients
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1 (8 ounce) box elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese
Directions
Gather the ingredients.
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.
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At the same time, melt butter in a saucepan over medium heat.
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Add flour, salt, and pepper and stir until smooth, about 5 minutes.
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Pour in milk slowly, while stirring continuously. Continue to cook and stir until mixture is smooth and bubbling, about 5 minutes, making sure the milk doesn't burn.
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Add Cheddar cheese and stir until melted, 2 to 4 minutes.
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Drain macaroni and fold into cheese sauce until coated.
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Serve hot and enjoy!
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Cook’s Note
For a thicker mac and cheese, double the amount of macaroni.
You can never have enough cheese, and I usually add an extra 1/2 cup without ruining the recipe.
Keep a careful eye on the milk when boiling, as milk boils fast and burns easily.