Cooking Time: 45 minutes
Total Servings: Serves 8
|Elbow macaroni, cooked||16 oz|
|Cheddar cheese, shredded||4 cups|
|Parmesan cheese, grated||8 oz|
|Milk, whole||6 cups|
|Butter, diced||½ cup|
|Flour, all purpose||¼ cup|
|Salt, kosher||2 teaspoons|
|Pepper, black, ground||2 teaspoons|
- Using a medium-sized saucepan, melt the butter. Stir in the flour and cook until lightly blond. Add the milk, slowly and constantly stirring.
- Stir in the cheese and cook until melted to where the mixture has thickened, stirring constantly to prevent the bottom from sticking or burning.
- Mix the cheese mixture and pasta well and season with the salt and pepper. Reserve until needed for the Pulled Pork Mac-n-Cheese (pictured).