Traditional Macaroni & Cheese
Baked Macaroni and Cheese recipe
Yield
4 servingsPrep
60 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pasta, elbow macaroni
uncooked |
*
|
| ½ | cup |
butter
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 ½ | cups |
milk
|
|
| 1 ½ | cups |
sour cream
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 10 | ounces |
cheddar cheese, mild
grated |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pasta, elbow macaroni
uncooked |
*
|
| 118 | ml |
butter
|
|
| 118 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
|
|
| 355 | ml |
sour cream
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 289 | ml/g |
cheddar cheese, mild
grated |
Directions
Preheat oven to 350℉ (180℃) degrees.
Cook macaroni in salted boiling water according to package directions. Drain and rinse well with cold water. Pour into a 3 quart casserole.
In a saucepan, melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper.
Cook over low heat, stirring constantly, until sauce bubbles and thickens.
Reserve 1 cup grated cheese for the top of the casserole. Toss macaroni with remaining cheese.
Pour sauce over macaroni and mix thoroughly. Sprinkle with remaining cheese.
Bake for 1 hour, or until bubbly and browned.
Serve immediately.
