Macaroni and cheese is usually a favorite among children.
Macaroni and cheese is one of the great American comfort foods. Warm and creamy, with the sharp taste of creamy cheese, stovetop macaroni and cheese feeds the body and soul. A cream sauce prepared with melted cheddar cheese mixes with elbow macaroni, creating a filling, tasty one-pot dinner. For variation, a variety of different cheeses, such as American, can substitute for all or part of the cheddar cheese.
Instructions
1. Bring a large pot of salted water to a boil on the stove. Add 1 pound elbow macaroni and cook according to the package directions. Drain the macaroni and leave it in the strainer.
2. Melt 1/2 cup (one stick) of butter in a medium sauce pan over medium-low heat. Grate a pound of sharp cheddar cheese while the butter is melting.
3. Add 1/4 cup all-purpose flour to the butter in the pan. Stirring constantly, allow the flour to thicken the butter, about five minutes.
4. Add one pound sharp cheddar cheese to the butter, and allow it to melt, approximately five minutes.
5. Add 1 cup of milk and stir to mix. Add 3 cups of milk, 1/2 tsp. salt, 1/4 tsp. pepper and a dash of hot sauce, then stir to mix well. You should have a creamy mixture in the pan.
6. Pour the macaroni back into the large pot, on the stove, and put the heat on low. Pour the cheese sauce over the top and mix it in well with the macaroni. Allow to heat up on low for about two minutes, then serve.
Tags: cheddar cheese, elbow macaroni, five minutes, pound sharp, pound sharp cheddar
