Homemade Mac and Cheese

Mac and cheese

1 lb. elbow noodles
1 cup milk
3 TBSP flour
2 TBSP butter
2 cups shredded cheese

Make a white sauce:
In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
Blend 3 tablespoons of flour into the melted butter.
Add 1/4 teaspoon of salt.
Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
Slowly add 1 cup of milk, stirring constantly.
Continue cooking slowly until smooth and thickened. Add 2 cups cheese, curry and paprika. Pour over cooked elbows. Can add diced or stewed tomatoes, but I think I'm the only one who likes that.

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