Baked Macaroni & Cheese

Ingredients

• 1 pound elbow macaroni
• 1/4 cup 1/2 stick butter
• 3 tablespoons flour
• 2 1/2 cups whole milk (if you must, you can also use 1% or 2%)
• 1 cup Monterey Jack cheese (freshly grated)
• 1 cup Colby cheese (freshly grated)
• 1 cup sharp cheddar cheese (freshly grated (divided))
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon white pepper (black is fine too)

Instructions

1. 1

   Preheat oven to 400 degrees F and grease a 2 quart casserole dish (9x13 inch pan works too).

2. 2

   Boil pasta according to package until al dente.

3. 3

   Meanwhile, in a medium sauce pan, melt butter over medium high heat. Whisk in the flour until lumps are gone. Whisk in 1/2 cup of milk until smooth and then slowly stir in the remaining milk and add the salt (taste and add more salt if desired) and pepper. Simmer for 6-8 minutes while continuing to stir (you must stir or else it will curdle) until thick. Remove from heat and stir in all but 1/2 cup of cheese.

4. 4

   Fold cheese mixture into cooked and drained pasta and then place in casserole dish. Top with remaining 1/2 cup cheese, sprinkle with fresh cracked pepper, and bake for 15 minutes or until golden and bubbly. Let it rest 5 minutes before serving.