Yield: 4 to 6 Servings

Rachael Ray / Food Network

A few notes to answer some common questions –
• Sharp or extra sharp cheddar
• Grate your own cheese for best results, but it works with pre-grated as well.
• Breadcrumbs on the top would be OK if that’s how you like mac & cheese!
• I like my top extra crispy. If you do not, I’d recommend covering with foil for the first 30 minutes.
• This can be prepped a day ahead and baked prior to serving.

• 1lb elbow macaroni
• 1lb (4 cups) shredded extra sharp or sharp cheddar cheese
• 2TBS AP flour
• ¼tsp ground mustard
• salt and pepper to taste
• 2cups low-fat milk (or go with whole if you’re feeling indulgent!)
• 1½TBS butter

Preheat oven to 375°F. Spray or grease a casserole dish or a 9×13 pan.

Cook macaroni as directed on the package in salted water until firm.

While macaroni is cooking, combine 2½ cups of cheese with dry ingredients (flour, ground mustard, salt and pepper).

Combine cheese and dry ingredient mixture with hot macaroni and pour into the greased pan. Pour milk over macaroni. Top with remaining cheese and dot with butter.

Bake for 45 minutes or until firm and golden-brown. I stick a knife in it to see if the milk is still runny or if it has firmed up.

Optional: Let sit for 10 minutes before serving to further firm up.

Note: I like my noodles a little extra crispy—as you can probably tell from the photos. If you like softer noodles, I’d recommend covering this with foil for the first 30 minutes of baking.