One-Pot Macaroni and Cheese |
|
 |
Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 1 |
|
Shredding a block of cheese adds a little more prep time, but the smooth and creamy results are worth it. Ingredients:
1 (8-oz.) package elbow macaroni |
2 tablespoons butter |
2 tablespoons all-purpose flour |
2 cups milk |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon ground red pepper |
1 (8-oz.) block sharp cheddar cheese, shredded |
Directions:
1. Prepare pasta according to package directions. Keep warm.
2. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Stir in salt, black and red pepper, and shredded cheese until melted. Add cooked pasta, and serve immediately.
3. Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.
|
|