Prep 15 mins
Cook 15 mins
I love mac and cheese, but sometimes the traditional cheddar versions have way more salt than I can handle. I love the texture of this one, too - there's no grainy feel to the sauce like you get with cheddar cheese. Recipe is by Angie McGowan of the blog Eclectic Recipes.
- 2 cups uncooked elbow macaroni
- 2 tablespoons butter
- 2 tablespoons Gold Medal all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic, very finely chopped
- 2 cups milk
- 2 cups shredded mozzarella cheese (8 oz)
- 1⁄4 cup chopped fresh basil leaf
- Cook and drain macaroni as directed on package.
- In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
- Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
- Serve with additional basil leaves if desired.
This was very tasty and quick to prepare! I omitted the basil, but kept everything else the same. It had a nice flavor and consistency, though I might even add more garlic next time to give it more of a kick.
Yum!!! Excellent taste! I doubled the recipe and added a pinch of dried basil at the end. I put this with gluten free flour, noodles and added a little gluten free toast to the top. My young picky eaters asked for seconds. Thank you for this recipe! I only had mozzarella so I had to go with that. I will definitely be making this often.
Really good! Thanks for the awesome recipe! Only problem I had was with the noodle quantity. I had wayyy too much sauce for the 2 cups of noodles. I ended up with a goopy cheese mix, so I just boiled more noodles :) If you're making this I would suggest adding the sauce to the noodles slowly to avoid having to boil more. Thanks :)