Mac and cheese is the ultimate comfort food and it doesn’t have to come in a little blue box. This is easy, creamy, hearty and full of flavor.


3 Tbsp unsalted butter
3 Tbsp all-purpose flour
6 cups grated extra sharp cheddar cheese
4 cups whole milk
Kosher salt
Freshly ground white pepper
1 pound elbow or small shell macaroni


Preheat oven to 400 degrees F.

Bring a pot of salted water to a boil over medium high heat, add macaroni and cook until 6 – 7 minutes. They will not be quite cooked, but will finish in the oven. Drain.

While macaroni cooks, melt butter over medium heat in a large, deep sauté pan. Whisk in flour and cook for one minute whisking constantly so it will not burn. This mixture will turn a golden color. Continue whisking constantly and in a steady stream add milk and cook until smooth and slightly thickened.

Stir in 5 cups of cheese (reserving 1 cup to sprinkle on the top). Stir until cheese is completely melted. Season to taste with additional salt and pepper. Add the cooked and drained macaroni and stir to coat well.

Pour this entire mixture into a 9” x 9” (or similar sized) casserole dish and sprinkle remaining cheese evenly over top.

Bake uncovered for 30 minutes until bubbly and golden brown on top.

This recipe is great as a main course or a hearty side dish.

Kim’s note: I like to use Tillamook’s Extra Sharp White Cheddar Cheese. It comes in a black wax coating and is available in most markets and at Costco but any sharp cheddar cheese will be good.