8 oz. bag elbow macaroni (I usually cook up more than 8 oz.)
1/2 cup butter
6 Tbsp. flour
2 cups milk
1/4 cup more milk
8 oz. grated cheddar cheese (or about 2 - 2 1/2 cups)
1/2 tsp. garlic salt
salt and pepper to taste
parmesan cheese (can use powdered kind from can or fresh grated)
Cook macaroni as package directs. Make a white sauce by melting butter in small saucepan over low heat. Remove from heat and add flour. Return to heat and when it has the consistency of a cream, add 2 cups milk. Continue to stir on stovetop until it has the consistency of a thick sauce. Remove from heat and add cheese. Back on fire till cheese is melted completely. Add the extra 1/4 cup milk. Salt, pepper and garlic salt the macaroni before pouring the cheese sauce on. Mix well. Sprinkle parmesan cheese on top. Serve!
5 comments:
This looks really yummy Erin! Thanks for posting. Have you ever tried this with any other cheese (like MJack or colby?) Does the cheddar melt ok or stay kind of clumped?
This is one of my favorites!
Sheia, sometimes I do half cheddar and half MJ and its really good that way too. I bet colby would be good.
We made this for dinner tonight and my family put it away! Loved it. Thanks Erin!
yum, I'll have to give this one a try.
Glad you liked it! Yes, I was going to say what Sarah said - other cheeses work too! I've never had a problem with the cheddar melting all the way though. It's kind of a granier texture but I like it that way.
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