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Baked Homemade Macaroni and Cheese
December 08, 2012

My family loved this. A few notes - use a pound of sharp cheddar. It makes a BIG difference. Other cheddars may leave you with a bland dish. Also, I had to use cavatelli (it's what I had) but measuring that by cup left me with too few noodles floating in a sea of sauce. I had to cook more pasta and add it to the pan. I ended up using 12 oz. of cavatelli. I added 3 cloves minced garlic and a few shakes of cayenne to my roux, cooking for a minute or two without letting it brown, then gradually poured in warm milk and whisked it. It comes together quickly and smoothly. Cold milk straight from the fridge will take longer to "sauce up". 2% milk is fine. Mine actually baked up and browned in less than 45 minutes so watch your oven. When the top is brown and it doesn't "jiggle" too much, pull it out. Thank you for sharing your recipe, Jody!

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