Creamy Mac and Cheese
Creamy and silky macaroni and cheese the perfect recipe to enjoy as a main dish, or side dish.
Servings: 6 -8 servings
Ingredients
- 1 lb elbow pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk I use whole milk
- 2 cups cheddar cheese grated (1 lb cheese)
- 2 teaspoons Knorr Chicken Bouillon
- Add salt and pepper to taste
Instructions
- Boil pasta according to package directions.
- Drain pasta
- In the pot that you cooked pasta in heat the butter until melted
- Then add the flour and whisk.
- Whisk in the milk slowly. This will create a thick sauce. (do not pour all the milk in at once) Add about 1/4 cup at a time.
- Add in cheese and whisk smooth.
- Pour pasta into the sauce and stir with a spatula until the sauce covers the pasta completely.
- Add a small amount of milk to a pan when reheating cold mac and cheese so it's creamy.
- Add salt and pepper to taste.
Notes
You can change up the flavor of this mac and cheese with other types of cheeses. If you're looking for a delicious flavor, start with good-quality cheese.
If you typically eat frozen, prepared, Kraft or similar mac and cheese this will not be as salty, add salt according to your taste.
I do like a teaspoon of chicken bouillon added with 1/2 teaspoon of dry mustard and 1/4 teaspoon of cayenne pepper.
If you typically eat frozen, prepared, Kraft or similar mac and cheese this will not be as salty, add salt according to your taste.
I do like a teaspoon of chicken bouillon added with 1/2 teaspoon of dry mustard and 1/4 teaspoon of cayenne pepper.