The Best Homemade Mac And Cheese - cooking recipe

Ingredients

8 ounces elbow macaroni
16 ounces sharp cheddar cheese
16 ounces mild cheddar cheese
2 tablespoons butter
2 tablespoons flour
2 cups milk

Preparation

Preheat oven to 350\u00b0F.
Boil the elbow noodles until cooked, drain and pour into a greased (I use cooking spray) 9x9 casserole dish.
Cut 3/4 of the bar of 16 oz. sharp cheddar cheese in to small cubes, do the same with the mild cheddar.
In a 2 quart saucepan melt the butter.
With a fork mix in flour until it looks like a paste.
Stir in the milk, and cook until warm (not boiling).
Once warm add in cheese and continue cooking until cheese is melted stirring continuously with a fork (if you don't stir continuously cheese will burn to bottom of pan).
Once cheese is melted, pour over the noodles; use a fork to move the noodles around to get the cheese mixture to the bottom.
Bake at 350\u00b0F for about 30 minutes, or until you see some brown on top.
Let it sit out for about 15 minute before eating.
I usually start making the cheese mixture about 5 minute before the noodles are done, it goes a little faster. You just don't want to cook the cheese mixture first because it can't sit in the pan.