From Our Kitchen to Yours

Taylor Scott

Whether you’re thrilled to be back on campus or you’re already feeling the emotional effects of the Wisconsin winter, one thing can be said: Nothing can compare to the glories of the home-cooked meals you were probably getting just a few weeks ago. It’s okay that you still think about it and pretend the Bon Appétit employees are your family, even though those blue shirts only further pull you into second-plate-every-dinner blues. It will be okay. I’m here to help. Prepare to have a warm, cheesy, full belly that could last you a full term of hibernation — although I hope it doesn’t knock you out, and that you go to class. Hey you! Stop eating! Go to class!



  • 1 8-oz. package of elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground red pepper
  • 1 8-oz. block of Sharp
  • Cheddar cheese, shredded


  • Cook pasta as directed. Keep warm.
  • Melt butter in large saucepan over medium-low heat. Whisk in flour until it is smooth, then whisk constantly for two minutes while it cooks. Gradually add milk and cook 5 minutes, continually whisking. Remove from heat.
  • Stir in salt, black pepper, red pepper, 1 cup shredded cheese and cooked pasta.
  • Scoop contents of saucepan into a greased 2-quart baking dish, and sprinkle remaining cup of cheese on top of dish.
  • Bake at 400˚F for 20 minutes.
  • Enjoy the baked deliciousness. Commence food coma.