Mississippi Mac and Cheese
  • One 8-ounce package elbow macaroni (or half of a 16-ounce package)
  • 3 cups whole or 2% milk
  • ¾ teaspoon salt
  • ⅛ to ¼ teaspoon white pepper, to taste
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups freshly grated cheddar cheese (not the pre-shredded!)
  1. Heat oven to 350 degrees. Lightly butter a 3-quart shallow baking dish; set aside.
  2. Cook the macaroni in boiling salted water according to package directions. Drain and set aside.
  3. In a saucepan stir together the milk, salt, and pepper and heat over moderate heat, stirring constantly until hot but not boiling. Remove pan from heat.
  4. In another saucepan melt the butter over low heat and gradually add the flour, whisking constantly. Cook for 3 minutes, stirring constantly and being careful not to let it brown.
  5. Add the warm milk to the butter mixture in a stream, stirring constantly, and cover over moderate heat until steaming hot and thickened slightly. Do not let the sauce boil.
  6. Reduce heat to low and add about ⅔ of the cheddar cheese, stirring until melted. The sauce will seem thin and watery but it cooks up while baking. Remove the pan from the heat and stir in the macaroni. Transfer to the prepared baking dish and sprinkle with remaining cheese.
  7. Bake at 350 degrees F for about 25-30 minutes or until cheese is melted and bubbly. Serves 4-6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/mississippi-mac-and-cheese/