Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 350°F (175°C). Cook macaroni according to package directions; drain.
- Step 2: In a large saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Step 3: Reduce heat to low and stir in cheddar cheese and Gruyere cheese until melted and smooth. Season with salt and pepper.
- Step 4: Add the cooked macaroni to the cheese sauce and stir to combine.
- Step 5: Pour macaroni and cheese into a greased 9×13 inch baking dish.
- Step 6: Bake in preheated oven for 20-25 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave with a splash of milk to restore creaminess.
- Serve with a side of steamed broccoli or a crisp green salad for a complete and balanced meal.
- For an extra rich flavor, try using a combination of sharp and mild cheddar cheeses.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American