Mac and Cheese

Source: Tami Richardson

1 lb macaroni or cavatappi

4 Tbs butter

¼ cup flour

2 cups milk

3 cups grated sharp cheddar cheese

2 tsp salt

½ tsp pepper

Cook pasta according to package directions in salted water.

Meanwhile, melt butter in a large saucepan and add the flour. Cook over low heat for 1 minute. Whisk in small amount of milk until smooth. Whisk in remaining milk until thickened and smooth. Off the heat add cheese, salt, and pepper. Stir gently until cheese is fully melted and sauce is smooth. Drain macaroni and stir into sauce.

*Variations- Gruyere, Gouda, or Swiss are great additions to use half and half with the cheddar. A little blue cheese is also delicious sprinkled in. Lobster or crab are fun occasional additions. Sometimes I add a few tablespoons of cream cheese to make it extra creamy. For baked macaroni, pour into casserole dish, top with buttered bread crumbs, bake at 375° for 30 min. Sliced tomatoes under the bread crumbs is another great variation.