Prep 15 mins
Cook 15 mins
Creamy, and delicious!
- 3 tablespoons butter
- 3 tablespoons flour
- 1⁄2 teaspoon salt
- 1 1⁄2 cups milk
- 1 1⁄2 cups grated sharp cheddar cheese
- Bring 4 quart water to boil. Boil 1 lb. of elbow macaroni; cook as the package directs. Set aside.
- Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables.
- Makes 2 cups.
Tastes good, but it takes more ingredients to make enough cheese for the macaroni, along with more time to make it.
Not great but not bad. Was better the next day when I fried the leftovers on the stove. Seems to wake the recipe up. I added a chopped green onion and some cracked pepper.