Recipe Keeper - Baked Macaroni and Cheese (Steve and Becky)

It’s best not to get cheese that is pre shredded. Pre shredded cheese has an addictive that keeps it from clumping in the bag. It doesn’t melt as well as cheese you grate yourself. Cook macaroni according to directions on the package and drain. While the Macaroni is cooking: Béchamel: In a heavy sauce pan melt butter Add flour and whisk until smooth and the flour is cooked ( about 5 minutes) Slowly Add evaporated milk, whisking constantly. Heat until thickened. Add the Colby Jack and stir until it’s melted. When the macaroni is cooked, pour into a buttered 9”X 9” baking dish. ( we use a 10 inch cast iron skillet) Pour Bechamel sauce over the macaroni and fold in until all the macaroni is coated. Top with the shredded medium cheddar cheese Bake in a 350° oven for 40 minutes or until it’s bubbly and browned.