Who knew homemade Mac & Cheese could take almost the same amount of time as making it from the box??
Notes from the LHTC Team:
Macaroni and cheese is hard to beat. It's both nostalgic and comforting and, right now, that's about the best thing a food can be. This recipe has a great balance of creaminess from the cheese sauce without being overwhelmingly rich - and comes together for a quick lunch or dinner (or breakfast, no one's judging these days) whenever the craving strikes.
Mac & Cheese
Servings : 4
INGREDIENTS
8 ounces Elbow Macaroni Pasta
2 tablespoons Butter
2 tablespoons All-Purpose Flour
1 cup Milk
1/4 cup Cream
3/4 teaspoon Salt, or to taste
2 cups Mild Cheddar Cheese, shredded
Ground Pepper, to taste
DIRECTIONS
1. Cook the noodles: cook pasta according to package directions, drain, place in a large bowl and set aside.
2. Make the sauce: in a medium saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly for about 1-2 minutes until a paste forms and the mixture is lightly golden. Gradually pour in the milk and cream, whisking constantly. Cook several minutes until mixture thickens slightly. Stir in cheese and mix until completely melted. Season with salt and pepper to taste.
3. Assemble the mac & cheese: pour sauce over noodles and toss together until evenly coated. Serve immediately!
