Macaroni & Cheese

6 OUNCES WHITE SHARP CHEDDAR CHEESE (grated)
2 OUNCES MONTERREY JACK CHEESE (grated)
(Cheeses should be combined)
8 OUNCES UNCOOKED ELBOW MACARONI (cooked al dente)
4 TBS BUTTER (salted)
3 TBS FLOUR
1 TBS SALT
1 tsp PEPPER (white if you have it)
3 CUPS WHOLE MILK
Unseasoned Bread Crumbs - Optional


First, you have to make a white sauce.  Melt butter in a saucepan over medium-low heat; whisk in flour a bit at a time stirring all the time for about 2-4 minutes and quick enough so you don't burn the mixture (roux).  It should smell like toasted flour something akin to a cooked pie crust and light in color. 

Gradually stir in COLD milk stirring rapidly until you use 1/2 of the milk. Then, after the milk has been incorporated into the flour and butter mixture and has begun to thin out, add in the remainder of the milk. Increase the temp to med-high and to simmer over medium heat, stirring constantly, until the sauce thickens. Season with salt and pepper. Let the sauce come to room temp. 

In a large bowl, add the pasta after it has cooled along with the sauce and mix to combine. Then add the cheese and mix again until well combined. You do not want the cheese to melt in the mixture. 

Pour into a baking vessel and top with additional cheese and bread crumbs if using. 


Cover and bake at 350 for 25-30 minutes (depending on the depth of the pan) until hot and bubbly. Remove the cover in the final few minutes to brown the top layer of cheese and unseasoned bread crumbs (optional).

Serve and enjoy!

Note: Boil the pasta in water salted to the extent that it tastes like seawater.