You'll be surprised by how easy this macaroni is to prepare, so even if you have very little cooking experience you'll have no trouble with this recipe. For kids who don't like "crusty" macaroni and cheese, this need not go in the oven--just follow the recipe through step 6 and serve. It's also easier to send this to school in a thermos without the crusty top.
1 pound elbow macaroni
8 tablespoons (1 stick) unsalted butter
1⁄2 cup all-purpose flour, sifted
3 cups 1% milk
1 cup (4 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1. If you'll be making it crusty, preheat the oven to 350?F. In a large stockpot, bring salted water to a boil for cooking the pasta.
2. While waiting for the pasta water to boil, melt the butter in a large saucepan. Add the flour and cook, stirring occasionally, for 10 minutes.
3. Stir in the milk gradually and bring to boil. Reduce to simmer and cook for 15 minutes.
4. While the sauce is simmering, boil the macaroni in the salted water until al dente, according to package directions.
5. While the pasta is cooking, stir the cheeses into the sauce until fully melted and remove from the heat.
6. When the pasta has finished cooking, drain it in a colander and add it to the cheese sauce. Mix to combine.
7. Pour it into a 9 x 13-inch baking dish and bake for 30 minutes. Allow to cool slightly and serve hot.
Serving Size: 1 cup
Servings Per Recipe: 8
Amount Per Serving
Calories from fat: 219 (45% of tot cal)
% Daily Value*
Total Fat 24g 38%
Saturated Fat 15g 75%
Cholesterol 71mg 24%
Sodium 1804mg 75%
Total Carbo 50g 17%
Dietary Fiber 2g 6%
Vitamin A 83%
Vitamin C 2%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending upon your caloric intake.