Forget the boxed mix, making your own mac and cheese from scratch is easier then you think, and so much tastier. The smooth and creamy results are worth it.
Blue Ribbon Mac and Cheese
8 oz. macaroni
4 tablespoons butter
3 tablespoons all-purpose flour
1 (12-ounce) can evaporated milk
2 cups shredded Colby/Jack cheese
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
Fresh ground pepper to taste
Prepare macaroni according to package directions. Keep warm and set aside.
Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly for 2 minutes. Gradually whisk in milk and cook, whisking constantly, 5 minutes or until thickened.
Remove from heat and stir in salt, pepper, 2 cups shredded colby/jack cheese, and cooked pasta.
Spoon pasta mixture into a lightly greased 2-qt. baking dish and top with shredded cheddar cheese.
Bake at 400 degrees for 20 minutes or until bubbly. Let stand 10 minutes before serving.
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