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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a great tasting macaroni and cheese that is quick to make, too! Recipe is from Rachael Ray. Ingredients:
2 cups elbow macaroni |
2 tablespoons butter |
2 tablespoons flour |
2 cups half-and-half, warmed |
1 (8 ounce) bag extra-sharp cheddar cheese, shredded |
salt, to taste |
Directions:
1. In a large saucepan of boiling, salted water, cook the macaroni until al dente; drain in a colander.
2. In the same saucepan, melt the butter over medium heat.
3. Whisk in the flour and cook for 1 minute.
4. Gradually whisk in the warmed half-and-half and cook, whisking constantly, until the mixture is steaming hot and thick, about 4 minutes.
5. Remove from the heat and stir in the cheddar until melted.
6. Stir in the cooked macaroni and season to taste with salt.
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