Categories: Pasta

Ingredients

• 8 oz. elbow macaroni
• 4 tbsp. butter
• 1/4 cup flour
• 2 cups whole milk
• 1 tsp kosher salt
• 6 oz. shredded Colby jack
• 6 oz. shredded cheddar
• Favorite Mac and Cheese toppings (see recipe)

Directions

1. Cook macaroni in salted boiling water as directed for al dente. Reserve 1 cup cooking water, then drain.

2. Melt butter in a large saucepan over medium heat. Add flour and cook, whisking, until smooth, 2 minutes. Whisk in milk and kosher salt. Bring to a simmer and cook until thickened, 5 minutes. Stir in cheeses until smooth, then add the pasta, thinning with the reserved cooking water as needed.

3. Transfer to a 3-quart baking dish. Prepare your topping; sprinkle over the mac and cheese. Bake at 400 until golden brown, 15 to 20 minutes.

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