• 1/2 pound elbow pasta, or any pasta you like
  • 1/4 cup butter (half a stick)
  • 6 tablespoons flour (half of 3/4 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups milk
  • 2 cups cheese, Cheddar or American, small pieces or grated
  • 1/2 cup Romano or Parmesan cheese Rom
  • 1. Boil pasta in salted water.
  • 2. Meanwhile, melt butter in medium saucepan.
  • 3. Whisk in the flour, salt, and pepper to make a roux. (a paste),
  • 4. Add the milk, cheddar cheese, and Romano cheese. Whisk constantly over MEDIUM LOW HEAT, (not too high!) until it is thickened.
  • Drain the pasta, and pour the cheese sauce over it. Mix well.
  • Makes about 4 servings.
  • (If you want a CRUMB TOPPING, put the mac and cheese mixture into an oven-proof dish and top it with buttered bread crumbs. Bake at 350 degrees for 5-10 minutes, until breadcrumbs are lightly browned.)


  1. Andrea August 23, 2020 at 1:36 pm

    In step 4 it needs to say add the grated cheeses to the roux to make the cheese sauce. Experienced cooks would know but I want to send it to my 16 year old who has never made anything like this. Enjoyed FB of you and Jillian making it!

    1. Angie September 10, 2020 at 5:14 pm

      Thanks! I will correct!


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