*Can substitute other types of cheese(s), like Muenster, Jack, Parmesan, or Mozzarella for 1/2 cup of cheddar.
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Why bother with box mac and cheese that underwhelms when you can make your own that knocks 'em dead every time? Plus, this recipe is so easy you make it all in one pot. Try it and you'll never want to stoop to box macaroni and cheese again!
Melt butter in a large saucepan or Dutch Oven* over medium heat.
At this point, you can pour milk into 4 cup glass measuring cup* and heat until warm, about 4 minutes (this is optional, but will reduce the simmer time later on).
Once the butter in the pan has melted, stir in flour and salt. Cook 1 minute, stirring constantly. Add cold or heated milk, stir to blend. Bring to a low, steady simmer, keeping an eye on the pot since milk can quickly bubble over. Add uncooked elbows and stir. Cover, and continue to simmer gently for 8 minutes, or until pasta is cooked. Stir occasionally so as to to avoid pasta "stickage" to the bottom of the pan. Mixture will thicken as it is cooking.
Remove from heat. Gradually add shredded cheese(s). Stir gently until melted.
Total time: 15 - 20
Serves: 4 large portions - 6 small portions
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