I developed this recipe for my little guy, Cole, because he loves mac and cheese so much and I wanted to make him something with fresh ingredients. Now I can make this for him before school and put it into his Thermos whenever he wants for lunch, and I can have the leftovers myself! This recipe can be multiplied as you wish.
|Easiest Mac & Cheese Ever!|| |
- ½ lb pasta (elbows, small shells, etc.)
- salt for the pasta water
- 1 tablespoon butter
- 1¼ tablespoons flour
- pinch of salt
- ¾ cup milk (I use 1%)
- ¾ cup your favorite shredded cheese or blend of shredded cheeses (I use a blend of cheddar and jack)
- Boil water for pasta, just before dropping in the pasta, season the water with salt. Cook the pasta til al dente.
- Meanwhile, in a non-stick skillet, melt the butter over medium heat, then sprinkle over the flour and pinch of salt. Stir with a wooden spoon and cook for just a moment to remove "raw flour" taste. The mixture should have a slight sizzle to it over the heat. Add the milk all at once and stir well to remove any lumps. They should all disappear. Cook for a moment to thicken the sauce. Remove from heat for a moment as you drain the pasta.
- Off the heat, add your cheese to the milk/butter/flour mixture and stir. Place back over low heat for just a moment to add the pasta and toss well and make sure the pasta and cheese sauce are nice and warm.
- Feel free to add cubes of ham, cooked broccoli, etc! You may never buy a box again!