Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. Boil the elbow noodles until cooked, drain and pour into a greased (I use cooking spray) 9x9 casserole dish.
  3. Cut 3/4 of the bar of 16 oz. sharp cheddar cheese in to small cubes, do the same with the mild cheddar.
  4. In a 2 quart saucepan melt the butter.
  5. With a fork mix in flour until it looks like a paste.
  6. Stir in the milk, and cook until warm (not boiling).
  7. Once warm add in cheese and continue cooking until cheese is melted stirring continuously with a fork (if you don't stir continuously cheese will burn to bottom of pan).
  8. Once cheese is melted, pour over the noodles; use a fork to move the noodles around to get the cheese mixture to the bottom.
  9. Bake at 350°F for about 30 minutes, or until you see some brown on top.
  10. Let it sit out for about 15 minute before eating.
  11. I usually start making the cheese mixture about 5 minute before the noodles are done, it goes a little faster. You just don't want to cook the cheese mixture first because it can't sit in the pan.