Now I don’t mean to criticize easy mac on any level but sometimes I crave real mac and cheese rather than powder cheese and water.
First things first, you’ll need any type of macaroni, any box from the supermarket on sale for a dollar. (4oz)
Things you’ll need from Dhall
1 Tablespoons of Butter (One big spoonful is plenty)
1 Cup of milk (Whole or 2%) Whole will make it creamier
1 Cup of cheddar cheese (Get this from the salad bar, but feel free to grab some slices of cheese from the sandwich area, like Swiss or American to add)
1/8 Cup of all-purpose flour
- In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.
- In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.
- In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.
- Pour into a greased 1 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.
This is supposed to make two servings but for hungry college students I’d say it’s one. Enjoy! E-mail me if you have any questions! Kberman@fandm.edu.