Macaroni and cheese

Quick and easy. Almost as fast as a boxed macaroni and cheese. Found in vegetarian times magazine.


10 oz. medium elbow macaroni (about 3 cups)
2 Tbs. unsalted butter plus more for brushing pan
2 Tbs. unbleached white flour
2 1/2 cups low-fat milk
2 1/4 cups grated extra-sharp Cheddar cheese, divided (about 5 oz.)


Preheat oven to 400F.
Cook macaroni according to package directions until al dente. Drain.
Melt 2 Tbs. butter in saucepan over medium heat. Stir in flour, and cook 1 minute. Add milk, and cook 6 minutes, or until thickened, stirring constantly.
Remove from heat; stir in 1 1/2 cups cheese. Season with salt and pepper. Pour over noodles, and combine.
Transfer to 9x13-inch baking dish. Sprinkle with remaining 3/4 cup cheese. Bake 45 minutes, or until top is crisp and beginning to brown. Let stand 10 minutes before serving