Easy Mac and Cheese

• 1 ½ lb elbo macaroni
• 3 tbsp butter
• 2 tbsp all-purpose flour
• ½ tsp salt
• ⅛ tsp black pepper
• 1 ½ cup milk
• ¾ cup half and half
• 2 ½ cups shredded chedder cheese

Ingredients

Preheat the oven to 325 °F and lightly grease a square baking dish.

• 1 ½ lb elbo macaroni

Cook the macaroni to al dente, according to package instructions. Drain and set aside.

• 3 tbsp butter
• 2 tbsp all-purpose flour
• ½ tsp salt
• ⅛ tsp black pepper

Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes.

• ¾ cup half and half
• 1 cup shredded chedder cheese

Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture is just barely thickened. Remove from heat and stir in 1 cup shredded cheese, stirring just until melted.

• 1 ½ cups shredded chedder cheese

Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into the prepared baking dish. Sprinkle ½ cup cheese over the top. Add remaining pasta and sprinkle with remaining cheese.

Bake for 15 - 20 minutes or until cheese is melted on top.