Classic Macaroni and Cheese

Preheat oven to 375 degrees Fahrenheit. Cook elbow macaroni according to package directions until al dente; drain and set aside.

In a large saucepan, melt 0.25 cup of butter over medium heat. Whisk in 0.25 cup of all-purpose flour and cook for 1 minute stirring constantly to form a roux.

Gradually whisk in 3 cups of milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.

Remove from heat and stir in 3 cups of shredded cheddar cheese until melted and smooth. Season with 0.5 tsp of salt and 0.25 tsp of black pepper.

Add the drained macaroni to the cheese sauce and stir to combine.

Pour the macaroni and cheese into a 9 x13 inch baking dish.

Bake for 20 minutes minutes, or until bubbly and lightly golden brown on top. Let stand for 5 minutes before serving.

20 min