Ingredients
1 ½ cups dry elbow macaroni
2 cups milk, 2% or 3.25%
2 cups of the cheese of your choice, shredded
3 tbsp unsalted butter
3 tbsp all-purpose flour
½ tsp salt
½ tsp pepper
Directions
Preheat your oven to 350°F. Move a rack to the middle of the oven.
Bring a pot of water to a boil and add a sprinkle of salt.
Cook your pasta according to instructions, until it is al dente (still a little firm). While your pasta is cooking, melt the butter in a 9- or 10-inch cast iron skillet.
Add the flour to the skillet and stir over medium heat for 1-2 min until the mixture is lightly browned.
Add the milk and whisk to remove any lumps from the mixture. Add the salt and pepper.
Switch to stirring with a wooden spoon. Cook over medium-high heat until the sauce thickens and starts to bubble. This will take about 6 min.
Stir in the cheese and whisk until smooth and fully melted. Turn off the heat.
When the pasta is almost done but still firm, drain it and add to the sauce in the skillet.
Stir the pasta into the sauce and bake in a greased cast iron skillet for 20-25 min until the top is bubbly and browned. You can also skip the baking step if you want it super creamy and put it under the broiler instead to brown the top.
Serve and enjoy! You can store leftovers in the fridge for up to 4 days
