Michelle's Mother's Mac-n-Cheese Bake

Guest cooking star in the kitchen tonight!

16 ounces elbow macaroni
1/4 cup butter or margarine
2 tbsp plus extra flour
1/2 brick sharp cheddar
1/2 brick colby cheese (can use whatever you want)
1 cup milk
salt
pepper

Cook macaroni as directed on the box.

Grate the cheese. Add the butter and flour to a saucepan and whisk over medium heat until it forms a paste.  You may need more flour depending on how thick you want it.  Then add the milk slowly and continuously stir until thickened. Once thickened remove from heat. Add cheese, but reserve enough to sprinkle on top of the casserole. Stir until melted. Add salt and pepper to taste.

Add macaroni and sauce to dish and combine thoroughly. Sprinkle with cheese reserve.

Bake at 350 degrees for about 30 minutes until bubbly.

Michelle states that this sauce is very versatile.  You can use it to make a cheese and vegetable casserole as well.  She has also used only Gouda cheese and added paprika to create a white sauce for ravioli. It is a great base as a cheese sauce and the cheeses can be adjusted to whatever you are using it for.

Thanks Michelle!