Macaroni And Cheese
An extra cheesy incarnation of the old classic


2 Tbsp Flour
2 Tbsp Butter
2 Cups Milk
12 oz Dried Macaroni
12 oz Cheddar Cheese (I use Safeway's "Marble" semi-soft cheese)
salt and pepper


Cook the macaroni
Melt the butter in a saucepan.
Add the flour. Try to minimize clumping by adding and stirring as you go, but expect some clumps to form.
Start adding the milk slowly. After you add a bit of milk, wait until the sauce comes to a boil. Add a bit more milk and again wait until it comes to a boil. Be sure to stir often. The recipe I got this from says that the sauce should thicken until "it's obvious" but I did not find things very obvious. I kept stirring the milk mixture for about 10 minutes. It was noticably thicker than milk, but not extremely thick.
Remove the sauce from heat.
Add salt and pepper to taste.
Add grated cheese to the sauce and stir. It should melt right into the sauce. Save a little cheese for garnish.
Mix the sauce and pasta together in a baking pan. (it fits quite well into an 8x8 glass pan).
Garnish with ample cheese on top.
Bake at about 350 until cheese is melted, or a little longer to give it that baked taste (about 20 minutes).


3 - 4


Web Combination