1½ C large elbow macaroni
1 TBSP all purpose flour
½ TSP salt
2 C shredded cheese (recommend using ½ C Sharp Cheddar, ½ C Monterey and 1 C Medium Cheddar mixed together for flavor and texture) – Set ¾ C of cheese aside
3 TBSP butter
2 C milk
Dash of white pepper
Cook macaroni in boiling water until tender but not too done. In a separate saucepan and on medium heat, melt butter and blend in flour. Add salt. Slowly stir in milk until mixture is fluid but thick (if you don’t stir, mixture will be lumpy). Add pepper and cheese to sauce. Stir until cheese melts
Mix macaroni and sauce together and put in 1½ quart baking dish. Put the cheese that you set aside on top. Bake at 350° for about 20 minutes or until cheese is melted and bubbly on top. Serves 6-8 people.
For fun, you can add a protein, such as canned spam (don't get me started on this one), tuna, or salmon; or a healthier option such as vegetables. Experiment and have fun.
1 TBSP all purpose flour
½ TSP salt
2 C shredded cheese (recommend using ½ C Sharp Cheddar, ½ C Monterey and 1 C Medium Cheddar mixed together for flavor and texture) – Set ¾ C of cheese aside
3 TBSP butter
2 C milk
Dash of white pepper
Cook macaroni in boiling water until tender but not too done. In a separate saucepan and on medium heat, melt butter and blend in flour. Add salt. Slowly stir in milk until mixture is fluid but thick (if you don’t stir, mixture will be lumpy). Add pepper and cheese to sauce. Stir until cheese melts
Mix macaroni and sauce together and put in 1½ quart baking dish. Put the cheese that you set aside on top. Bake at 350° for about 20 minutes or until cheese is melted and bubbly on top. Serves 6-8 people.
For fun, you can add a protein, such as canned spam (don't get me started on this one), tuna, or salmon; or a healthier option such as vegetables. Experiment and have fun.