2 cups raw macaroni
1/4 cup butter
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
2 cups milk, warmed
2 cups old sharp cheddar grated (include parm in the 2 cups)
Cook raw pasta in salted boiling water for approx 12 minutes. Drain.
Heat 2 cups of milk til scalding. Melt butter, then add flour, salt and pepper to make a roux. Cook for a few minutes. Then add the scalded milk. Stir until smooth. Cook till thickened. (this cooked out the flour) Once thickened add 3/4 of grated cheddar mix. Once smooth. pour over cooked macaroni. Place in casserole dish. Top with remaining cheddar and bake for a half hour on 400 F.
Let set for 5 minutes and enjoy.
Deep-fried Mac & Cheese:
If wanting a different way to enjoy. Make Mac and cheese the day before and keep in pan in fridge over night after baking. Cut into squares or whatever shapes desired. Take an egg and beat with a bit of milk to make an egg wash. In another dish put some flour with salt and pepper. In another some Italian seasoned bread crumbs. Roll mac and cheese shapes into flour, then egg wash then Italian crumbs. Deep fry until golden brown and serve. Great as hors-d’oueurves when made small.