Best Ever Baked Mac and Cheese
A super easy and quick macaroni and cheese.
Equipment
- Cast Iron Skillet
- Baking Dish
Ingredients
- 1 box pasta 16 ounces of any shape you like!
- 1 stick butter 4 ounces
- 1/2 cup flour
- 4 cups milk substitute almond milk, soy milk, etc
- 4 cups grated cheese
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic granules optional but part of what makes this the "best ever"
Instructions
- Boil the pasta til al dente. It’s going to cook more in the oven, so don’t over boil it (is that a thing?)
While the noodles are boiling make the sauce:
- In a skillet (I use cast iron) melt the butter then whisk in the flour. Gradually pour in the milk, and continue to whisk til the sauce is smooth and thickened.
- Taste the sauce, then season with salt, pepper and garlic granules as needed. I don’t use salt, as I find that the cheese is usually salty enough. Feel free to season as you see fit!
- Turn off the heat, switch to a spoon or heat proof spatula and stir in 2 cups of the grated cheese til smooth.
- Drain the pasta, then stir into the sauce. You could also dump the sauce into the drained pasta—whichever pot is bigger!
- Tump the whole lot into a buttered pan. I use a round pottery quiche pan made by a friend of mine, but any oven safe dish should work just as well.
- Sprinkle the remaining 2 cups grated cheese on top.
- Bake uncovered at 350 til the cheese is melty, about 20 minutes.
- Serve with steamed broccoli or a salad.