Creamy Mac and Cheese
Photo: ljguitar (CC BY 2.0)
A stovetop macaroni and cheese in which cooked elbow macaroni is folded into a Cheddar sauce built from a margarine-and-flour roux, skim milk, and Dijon mustard. Cubed deli ham may be stirred in if desired.
Directions
- Bring a large pot of water to boil and cook the macaroni for 7 to 9 minutes or until desired tenderness is reached.
- Meanwhile, measure out the rest of your ingredients and set beside the stovetop.
- In a a medium size saucepan, melt margarine over medium low heat. Add flour and cook, stirring constantly for 1 minute as mixture forms a paste. Add milk slowly, stirring constantly, and cook for 3 minutes until milk thickens slightly. Do not let the milk boil. Add mustard and the cheese, stirring until cheese sauce is smooth. Remove sauce from heat until noodles are done.
- When noodles are just tender, remove from heat and drain thoroughly. Pour drained noodles into pan with cheese sauce and stir to mix well. Add ham, if desired and stir. Salt and pepper to taste. Serve
- Bring a large pot of water to a boil and cook the macaroni for 7 to 9 minutes, or until desired tenderness is reached.
- Meanwhile, measure out the rest of your ingredients and set them beside the stovetop.
- In a medium saucepan, melt the margarine (or butter) over medium-low heat. Add the flour and cook, stirring constantly, for 1 minute as the mixture forms a paste.
- Add the milk slowly, stirring constantly, and cook for 3 minutes until the milk thickens slightly. Do not let the milk boil.
- Add the mustard and the cheese, stirring until the cheese sauce is smooth. Remove the sauce from the heat until the noodles are done.
- When the noodles are just tender, remove from heat and drain thoroughly. Pour the drained noodles into the pan with the cheese sauce and stir to mix well.
- Add the ham, if desired, and stir. Salt and pepper to taste. Serve.
Goes well with
https://lizotte.cool/recipe/creamy-mac-and-cheese.html