Shredding a block of cheese adds a little more prep time, but the smooth and creamy results are worth it.
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
How to Make It
Prepare pasta according to package directions. Keep warm.
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.
I usually make a baked macaroni and cheese, but was looking for a quick basic recipe to make for my picky 11-month-old son. This was great! Mr. Picky loved it and so did I. I did add 1/2 tsp of dry mustard to the cheese sauce. I'm sure I'll be making this often!
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