One-Pot Macaroni and Cheese

recipe
Shredding a block of cheese adds a little more prep time, but the smooth and creamy results are worth it.

Yield:

Makes 2 to 3 main-dish or 4 to 6 side-dish servings

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 7 Minutes

Ingredients

1 (8-oz.) package elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
1 (8-oz.) block sharp Cheddar cheese, shredded

Preparation

1. Prepare pasta according to package directions. Keep warm.

2. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Stir in salt, black and red pepper, and shredded cheese until melted. Add cooked pasta, and serve immediately.

Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.

Note:

February 2007
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