Best. Mac and Cheese. Ever.

I named this recipe based on comments from my friends. They have concluded that it is the best homemade recipe for macaroni and cheese that they have tasted. I have to admit—I cannot take full credit for it. I found the original recipe online and tinkered with it a bit until I got it just right. It is creamy, ooey-gooey, just plain delicious and worthy of indulging in. Kids and adults alike will eat it up! So here it is for you to enjoy. Try it and let me know what you think.

Ingredients:

16 oz. elbow macaroni

6 tablespoons all-purpose flour

6 tablespoons unsalted butter

2 cups milk

16 oz. extra-sharp cheddar cheese, shredded

1 teaspoon salt

1/4 teaspoon black pepper

Directions:
Preheat oven to 400 degrees. Cook macaroni according to package instructions, usually about 10 minutes. Then—this is important—remove the pot from heat and let the noodles sit in the water for approximately 10 minutes. This is key to having creamy macaroni and cheese that is not dried out. After it sits, drain and set aside. In the same pot you used to cook the macaroni, melt the butter over low heat. Whisk in flour, salt and pepper until smooth. Whisk in milk until smooth. Then bring to a boil. As soon as it starts to boil, remove it from heat. It will now be a thickened white sauce. Immediately add about 2/3 of the cheese and stir until it starts to melt. Add the macaroni and stir until coated. Pour into a 9x12 baking dish, and sprinkle the remaining cheese on top. Bake uncovered for about 15-25 minutes until the cheese on top is golden and a bit crispy.