INGREDIENTS:

  • 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
  • DIRECTIONS:
  • 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.)

2 Comments

  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!

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

      Thanks! I will correct!

      Reply

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