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Baked School Macaroni and Cheese
Rachel Kim

Baked School Macaroni and Cheese

Cafeteria mac was usually mild, orange and soft enough to scoop in neat portions after holding warm. This 9-by-13-inch version uses elbows cooked fully tender and a flour-thickened cheddar sauce that survives baking. American cheese keeps it smooth, while a thin cheddar top gives the pan just enough color without a breadcrumb crust.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 can 12 oz evaporated milk
  • 8 oz American cheese chopped
  • 12 oz mild cheddar shredded and divided
  • 1 tsp kosher salt
  • 1/2 tsp mustard powder
  • 1/4 tsp black pepper

Method
 

  1. Heat oven to 350°F and grease a 9-by-13-inch baking dish.
  2. Boil macaroni until tender, drain and spread it in the dish.
  3. Melt butter, whisk in flour for 1 minute and gradually whisk in both milks.
  4. Simmer gently for 3 minutes, remove from heat and melt in American cheese and 8 ounces cheddar.
  5. Season with salt, mustard powder and pepper and pour over the macaroni.
  6. Top evenly with remaining cheddar and bake uncovered for 22 to 25 minutes until bubbling.
  7. Rest 10 minutes before scooping.