Baked Macaroni and Cheese

• Preheat the oven to 350F (180C.)
• Set aside a 9x13 (23x33cm) casserole dish.

Cheese Sauce

• Melt the butter in a 3 quart saucepan on medium heat.
• Add the flour, constantly stirring with a wooden spoon or whisk until the mixture turns brown, about 2- 3 minutes.
• Gradually add in the milk, stirring and allowing the flour mixture (roux) to absorb the milk. This will prevent lumps. Add in the salt and spices if using.
• Cook on medium low, stirring often to prevent burning until milk begins to thicken, about 10 minutes. While the sauce is thickening, you can start the water for the macaroni.
• Turn heat to low and start adding cheese 1/4 cup at a time, stirring until it melts. Once melted, turn off the heat to prevent the oils in the cheese from separating.

Macaroni

• Bring 4 quarts of water to a boil in a large stock pot. Add the macaroni. Bring the water back to a boil and cook the macaroni 2 minutes less than the box states. Drain.
• Add the macaroni to the cheese sauce and stir.
• Pour into the 9x13 (23x33cm) pan or 3qt casserole dish and cover with foil.
• Bake covered for 30 minutes. Remove the foil and bake an additional 15-25 minutes or until desired browning occurs.