Classic Macaroni and Cheese
Ingredients
7 oz.
dried elbow macaroni
3 cups
whole milk
3 tbsp.
Kowalski's Unsalted Butter
¼ cup
finely diced onion
2 tbsp.
flour
14 oz. (approx. ½ block)
Kowalski's Deluxe American Cheese, finely diced
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
Directions
- Preheat oven to 350°.
- Prepare pasta according to pkg. directions as you prepare the sauce; keep warm.
- Heat milk in a small saucepan, but do not boil; keep warm.
- Melt butter in an extra-large oven-safe sauté pan. Add onion; cook in butter over medium heat until translucent and soft (about 5 min.).
- Add flour into the pan with the onion; whisk to combine. Cook over medium-low heat for 2 min., whisking constantly.
- Continuing to whisk, add hot milk to the pan; cook and whisk until thick and smooth (about 5 min.).
- Remove pan from the heat; whisk in cheese, salt and pepper.
- Stir hot, drained pasta into the sauce.
- Bake in preheated oven until golden-brown and bubbly (30-35 min.).
Tasty Tip:
- The pasta can also be enjoyed before baking if you prefer a looser, creamier dish.
