Ingredients
Scale
- 16 oz (450 g) elbow macaroni
- ⅓ cup (75 g) butter
- ⅓ cup (42 g) all-purpose flour
- ½ tsp white pepper
- ½ tsp salt
- ⅛ tsp cayenne pepper
- 3½ cups (830 ml) 2% milk
- 8 oz (225 g) medium cheddar, shredded
- 8 oz (225 g) extra sharp cheddar, shredded, divided
Instructions
- Preheat. Heat the oven to 375°F (190°C). Grease a 3-quart baking dish.
- Pasta. Boil the macaroni in salted water for 8–9 minutes, until al dente. Drain.
- Roux. Melt the butter in a heavy-bottomed pot over medium heat. Whisk in the flour, white pepper, salt, and cayenne until smooth and slightly thickened.
- Milk. Add the milk ½ cup at a time, whisking until each addition is fully incorporated, until the sauce thickens.
- Cheese. Off the heat, stir in all the medium cheddar and half the extra sharp cheddar until melted. Add the macaroni and stir to coat.
- Top. Transfer to the baking dish and sprinkle with the remaining extra sharp cheddar.
- Bake. Bake for 30 minutes, until bubbly and golden.
- Rest. Let rest for 5–10 minutes before serving.
Notes
- Cheese blend: Using only extra sharp, aged, or low-fat cheddar can make the sauce gritty. Using only mild or medium makes it gooier and blander.
- Shred your own cheese for the smoothest sauce.
- Make ahead: Assemble, cover, and refrigerate for up to 1 day. Add 10–15 minutes to the bake time.
- Freezing: Assemble, bake at 425°F (220°C) just until the top browns, cool, wrap, and freeze for up to 3 months.
- Method: Baked
- Cuisine: Southern