Tuesday, September 15, 2015

Traditional Mac and Cheese

1/2 lb elbow macaroni
1/4 c butter
1/4 c flour
1/2 tsp salt
1 dash black pepper
2 cups milk
2 cups shredded cheddar cheese or 8 ounces (I bought a 1/2 lb block at Fairway and grated that in the food processor)

Cook macaroni according to directions.
In medium saucepan, melt butter over medium heat; stir in flour, salt and pepper; slowly add milk.
Cook and stir in bubbly.
Stir in cheese until melted.
Drain macaroni; add to cheese sauce; stir to coat.

Good, basic mac and cheese.

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