|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 17g||86%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||4%|
|Total Sugars 4g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Once kids get a taste of this homemade macaroni and cheese recipe, they'll never want the stuff from a box again. The nice part about this recipe is that you can vary the cheeses to suit your tastes. Use all cheddar if that's what you like, or use different artisan cheeses for a new twist. I like to make a big batch and put the leftovers in the kids school lunches. Just warm it in the microwave or on the stove, and pack in a thermos.
Don't Miss: Macaroni and Cheese Recipes
16 ounces elbow macaroni, whole wheat is fine
4 tablespoons (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
Salt, to taste
Freshly ground black pepper, to taste
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded Monterey Jack, or American cheese
Cook macaroni according to package directions. Drain. Set aside.
Heat butter in a large saucepan over medium low heat. Whisk in flour. Cook, stirring, for a few minutes, until flour is absorbed.
Heat milk in the microwave 1 minute to warm. Do not let milk boil. Add to saucepan, stirring constantly with a whisk to make sure there aren't any lumps. Season with salt and pepper.
Cook sauce over medium heat until thickened.
Add all but 1/2 cup of the cheddar cheese to the sauce. Stir until cheese is melted. Remove from heat, and fold macaroni into the cheese sauce. Serve, topped with the reserved shredded cheese.
Remove from heat, and fold macaroni into the cheese sauce.
Serve, topped with the reserved shredded cheese.