Instructions. Cook the macaroni noodles according to the package instructions. Be sure to salt the water to season the pasta. When the pasta is cook, drain. Meanwhile, In a medium saucepan, melt butter over medium heat. Add flour and a pinch of salt and pepper to the melted butter and cook for 1-2 minutes until smooth.. Preheat oven to 350 and grease a small casserole dish ( 8×8 or smaller) Cook pasta according to instructions on the package. In a skillet over medium heat – melt butter – slowly whisk in flour ( this is making the roux. Keep whisking and slowly add the chicken broth ( keep WHISKING)
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Instructions. Preheat the oven to 350°F (177°C). In a large pot, bring 4 cups of water and 1 teaspoon of salt to a rapid boil. Add elbow pasta (2 1/2 cups) and cook the pasta following package instructions. Drain. In a high-sided, oven-proof, 12-inch skillet, melt the butter (2 tablespoons) over medium heat.. Add shredded cheese and stir until it melts. Preheat the oven to 350 degrees Fahrenheit. Add the pasta and mix until the shells are completely coated in sauce. Pour the mac and cheese into a baking dish. Bake uncovered in a preheated oven for 10 minutes or until the edges have browned. Remove from the oven.