Classic Baked Mac & Cheese

Adapted from McCall’s Cookbook, 1963. [a very good year, according to my Mom]

1 pkg (16 oz.) pasta
2 cups grated cheese (8 oz.)*
1/4 cup butter (1/2 of a stick)
1/4 cup flour
2 cups milk
1 tsp. salt
1/8 tsp. black pepper

Optional:
Fresh garlic
Fresh herbs
Truffle-infused olive oil
Panko breadcrumbs

1. Preheat oven to 375 degrees Fahrenheit/190 C.
2. Grease a 9x13 inch baking dish.
3. Cook the pasta a couple minutes less than the package directs (al dente); drain and set aside.
4. Meanwhile, prepare the sauce: Melt butter in medium saucepan**; remove from heat. Blend in flour; return to low heat. Gradually whisk in milk a little at a time, then salt and pepper. Once all of the milk is stirred in and the sauce has thickened slightly, turn off the heat.
5. Off heat, add 3/4 of the cheese to the sauce, and whisk until smooth. Taste and add seasonings as you like.***
6. Pour the sauce over the pasta and mix to combine. Pour the pasta into the greased baking dish. Add the remaining cheese on top.****
7. Bake 15 to 20 minutes, or until cheese is melted and browned.

*I like to use at least two cheeses here, including one sharp cheddar.
**This is a great time to add fresh garlic or herbs.
***This is where I would add truffle oil, if using.
****I like to add panko breadcrumbs on top for a little extra crunch.