We ate the entire pan of this that day for lunch, but I had purchased even more ingredients than what we were going to need so I could make it again before they left. The second time I made it as a side dish to some chicken recipe that I had. It was just as good the second time around. My cousin actually skipped the chicken and just ate macaroni and cheese. I was sure to write the recipe down for her so she could make it herself when she got back home!
Check out what they are saying about this recipe over at All Recipes:
“A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren’t always the best tasting. This recipe is cheap and tasty.”
Get the flavor of a gourmet mac and cheese without the heft grocery bill!
Ingredients
1 (8 ounce) box elbow macaroni
55 g Land O’ Lakes butter
30 g Gold Medal all-purpose flour
3 g Morton salt
ground black pepper to taste
475 ml milk
225 g shredded Kraft Cheddar cheese
Instructions
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
Fold macaroni into cheese sauce until coated.
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Quick Tip: Add up to an extra half cup of cheese if you want it extra cheesy.
Thanks again to All Recipes for this easy cheesy recipe.
