Ingredients
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1 lb macaroni I prefer large elbows or medium shells
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6 tablespoons all-purpose flour
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6 tablespoons butter or 6 tablespoons margarine I prefer butter
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2 cups milk (I use skim)
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8 ounces extra-sharp cheddar cheese
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1 teaspoon salt
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1⁄4 teaspoon black pepper
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Directions
Prep Time: 20 m | Cook Time: 40mins | Serves: 6
Marvelous Macaroni and Cheese,“This is the most awesome Macaroni & Cheese that we have ever eaten. It is a family favorite and we have it once a week. All four of my kids request it often, and my husband thinks it’s incredible. Hope you enjoy this comfort food.”,I replaced the milk with half and half, used twice the cheese, and took it out of the oven after 15 minutes. This modified recipe ended up being the best macaroni and cheese I’ve ever had, though next time I may use salted butter or add a little more salt to the mix.,I replaced the milk with half and half, used twice the cheese, and took it out of the oven after 15 minutes. This modified recipe ended up being the best macaroni and cheese I’ve ever had, though next time I may use salted butter or add a little more salt to the mix.
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Steps
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1
Done
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Preheat oven to 450 degrees. |
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2
Done
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Cook macaroni according to package instructions. |
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3
Done
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Drain, rinse and set aside. |
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4
Done
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In same pot over low heat, melt the butter. |
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5
Done
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Add flour, salt and pepper and whisk into melted butter until smooth. |
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6
Done
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Simmer and stir until mixture thickens into a paste and is golden. |
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7
Done
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Slowly add milk and whisk into butter mixture until smooth. |
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8
Done
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Bring to boil and then simmer until thickened. |
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9
Done
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There is no way to tell you how thick, except to say it should be thicker than gravy but not as thick as pudding. |
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10
Done
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If you have made basic white sauce, you will know when it is thick enough. |
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11
Done
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12
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13
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14
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15
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