Baked mac and cheese

Name: Baked mac and cheese
Total time: 50 min
Yield: 6 servings
Ingredients: 1 lb Elbow macaroni; 12 oz Sharp cheddar; 3 cups Whole milk; 6 oz Butter; 1 cup Breadcrumbs; 2 oz Parmesan; 0.5 cup All-purpose flour; 2 tsp Salt; 1 tsp Black pepper

Properly baked, with a crust. The dish that empties first.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

1 lb Elbow macaroni
12 oz Sharp cheddar
3 cups Whole milk
6 oz Butter
1 cup Breadcrumbs
2 oz Parmesan
0.5 cup All-purpose flour· most people have this
2 tsp Salt· most people have this
1 tsp Black pepper· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 50 minutes

Heat the oven to 375°F. Boil the macaroni two minutes short of done and drain.
Melt two thirds of the butter in a pan, whisk in the flour, cook it out for a minute.
Add the milk slowly, whisking, until it thickens into a smooth sauce.
Off the heat, stir in the grated cheddar until it melts. Season well — it needs more salt than you expect.
Fold the pasta through, tip into a baking dish.
Melt the last butter into the breadcrumbs with the parmesan, scatter over, and bake 25 minutes until brown.

Amounts are on the list above — they change with the number of people; the steps do not.

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