Homemade Macaroni and Cheese
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
directions
- For the Cheese Sauce: Melt butter over low heat, add flour and mix well. You are making a roux. Heat over medium low for 2-3 minutes until mixture is frothy (to cook flour). Do not over-cook or it will turn brown.
- Add milk, mix well to insure no clumps are left. Heat over medium, stirring occasionally, until sauce gets thick. (I usually microwave the milk for 1-2 minutes. This decreases the time it takes the sauce to thicken up.).
- Add cheese; stir until all cheese is melted.
- Add salt and pepper to taste.
- For the Noodles: Start water heating while making sauce. When water boils add 2 C noodles. Follow directions on noodle box to cook noodles.
- Drain cooked noodles.
- Combine cooked noodles and cheese sauce in serving dish. Add shake or two of paprika on top of dish for color if desired.
- Enjoy!
- You may want to keep the sauce and noodles separate. If this is done, the sauce and noodles can be refrigerated and saved for several days. Simply combine a serving and reheat. This avoids that strange “left-over” taste Mac N’ Cheese usually gets if saved. The sauce also saves quite well if frozen.
- Alternate Recipe: Dice some ham and add to the dish. This makes it even more of a One-dish meal. Helpful for those (like my husband) who do not think something is a meal unless meat is served!
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