Southern Mac and Cheese
1 lb elbow macaroni
2 cups whole milk
1/4 cup butter
1/4 cup flour
4 cups Sharp Cheddar, shredded
2 cups Colby Jack cheese, shredded
1/2 cup butter, melted
1 1/2 teaspoons salt
1/2 teaspoon pepper
Preheat oven to 350°
Bring a large pot of salted water to boil and cook elbow macaroni (refer to directions on box).
In a medium saucepan, melt 1/4 cup butter then add flour and stir to make a roux. Then slowly add milk and stir until slightly thickened. Add 2 cups of cheddar, 1/2 cup melted butter and season with salt and pepper. Stir until combined and creamy.
In a casserole dish, pour half the macaroni mixture. Sprinkle 1 1/2 cups of Colby Jack cheese evenly on top. Spread the other half of the macaroni mixture on top in an even layer. Cover with aluminum foil and bake for 20 minutes.
Mix remaining 2 cups of Cheddar and 1/2 cup Colby jack cheese and set aside.
Remove dish from oven. Remove the foil. Now top the macaroni with the remaining cheese mixture. Broil on top shelf until cheese in browned in spots. Approximately 3-5 minutes. Keep a close eye so the cheese does not burn.
I like to add bread crumbs on top too for a little crispiness. You can add the bread crumbs to the cheese when you broil.
Remove from oven and let cool for 10 minutes until set.
Note: I love to eat my mac and cheese with ketchup. I think it's what we did as kids and I still like it that way. Squeeze a little next to your serving and give it a try.