Serves 4-6
Ingredients
16 oz elbow noodles
¼ cup butter
¼ cup all-purpose flour
¼ cup milk
Salt, to taste
Pepper, to taste
2 cups shredded cheese, plus more to top
Toppings of your choosing
Instructions
1. Cook macaroni according to package directions.
2. In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 3–5 minutes, stirring constantly to form a roux. Add salt and pepper, and slowly add milk, stirring well after each addition.
3. Cook and stir until bubbly.
4. Stir in cheese—a small amount at a time—until fully melted. Use whatever type of cheese you’d like: American, cheddar, American and cheddar, or some gouda for a smokier flavor.
5. Drain macaroni, add to cheese sauce, and stir to coat.
6. Coat the bottom of a Detroit sheet pan with shredded cheese and top with your macaroni and cheese mixture.
7. Add more cheese and any toppings you’d like to the top (we used hot honey, Frank’s RedHot, bacon, and scallions).
8. Bake at 350 degrees for 30-40 minutes, or until you have a golden crust along the bottom and edges, and serve.
*Prefer to have someone else make this for you? Canvas, Corks & Forks’ all-you-can-eat mac and cheese bar is complimentary at all summer classes (paint and sip and otherwise), or, you can order it to go Thursday–Sunday.
