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Print this Recipe    Macaroni Cheese 18

Plain Old Macaroni and Cheese

3 Tbsp. flour
3 Tbsp. butter
1 1/2 cup milk
8 oz Macaroni
8 oz grated cheddar cheese
Salt and pepper to taste

Cook the macaroni.

Melt the butter in a saucepan over medium heat. Add the flour and
whisk until butter is absorbed. Add milk, a few tablespoons at a
time. After adding milk each time, stir and boil until it thickens
(it'll be obvious) and then immediately add more until all the milk
is gone.

Turn the heat off. Add salt and pepper to taste (I like a lot of
pepper). Reserve 1/4 cup of the cheddar cheese, and stir the rest
into the roux (what you made above). Add the macaroni and stir.
Put into an ungreased casserole dish, sprinkle the rest of the
cheese on top, and bake at 325 degrees for 20-25 minutes, until
cheese on top is melted and starting to brown.

This is my kid's favorite -- as is (a little bland for me). He
likes it best when I make a casserole by adding a cup of cooked
peas and a drained can of tuna with the cheddar cheese.


To make it more interesting, add (before the cheese):

1/4 tsp. mustard powder (or 1 Tbsp. dijon mustard)
1/2 tsp. Worcestershire sauce
a few drops of hot sauce

You can also 'Mex' it by using 1/2 cheddar and 1/2 jack cheese,
and adding either 1/2 cup high-quality salsa, or a chopped jalapeno
and a diced tomato before the cheese.

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