Simple Creamy Mac and Cheese

Need a Simple Creamy Mac and Cheese recipe this one is it. It is creamy, cheesy but not too cheesy, and tastes amazing. It can be made in less than 15 minutes, which can easily be but together on a busy weeknight.

When the kids were smaller I would make mac and cheese ALL the time but I would buy the Kraft mac and cheese from the box. The one that comes with the powder cheese, all you added was milk and butter. With one box it was enough but as they got older I needed to buy three. That is when I switched to the Ragu jar of cheese with a one-pound box of elbow macaroni.

A few years ago for Thanksgiving, I wanted to make mac and cheese from scratch. I began looking for recipes online and every one of them was a big failure. Was not able to get it right, don’t get me wrong it was not the recipe, it was me. The problem was I could still taste flour I couldn’t get rid of the flour taste. It was very disappointing and discouraging, I must have made at least five batches.

A few months ago, don’t what came to me but I gave it another try and this time I did not follow a recipe, I trusted my own instinct. And was amazed at how delicious it came out. There is no more package buying for mac and cheese after this.

Lets start making Simple Creamy Mac and Cheese

• In 5-7 quart pot add 1 1/2 quarts or 6 cups of water, bay leaf, and salt; med to high heat, bring to a boil.
• In another 5-7 quart pot over med to high heat, add butter.
• Once butter has melted add flour; continuously mix for 2-3 minutes.
• In the first pot, once the water has come to a boil add the pasta and cook according to package.
• In the butter and flour mixture; add milk, salt, and continuously mix for 5-7 minutes, until it has thickened.
• Once it has thickened add shredded cheese and mix well until melted.
• Drain pasta, add to cheese mixture; mix well, and enjoy.

Simple Creamy Mac and Cheese

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• Author: semiscratched
• Total Time: 15 minutes
• Yield: 7 1x

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Description

Need a Simple Creamy Mac and Cheese recipe this one is it. It is creamy, cheesy but not too cheesy, and tastes amazing. It can be made in less than 15 minutes, which can easily be but together on a busy weeknight.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound elbow pasta (or any small shape pasta of your choice)
• 1/2 cup unsalted butter (or 1 stick)
• 1/2 cup flour
• 4 cups milk
• 1 teaspoon salt
• 2 cups shredded cheddar cheese (or 8 oz block of cheddar cheese shredded )

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Instructions

1. In 5-7 quart pot add 1 1/2 quarts or 6 cups of water, bay leaf, and salt; med to high heat, bring to a boil.
2. In another 5-7 quart pot over med to high heat, add butter.
3. Once butter has melted add flour; continuously mix for 2-3 minutes.
4. In the first pot, once the water has come to a boil add the pasta and cook according to package.
5. In the butter and flour mixture; add milk, salt, and continuously mix for 5-7 minutes, until it has thickened.
6. Once it has thickened add shredded cheese and mix well until melted.
7. Drain pasta, add to cheese mixture; mix well, and enjoy.

Notes

How do you know when the sauce has thickened?

The sauce will coat the back of a spoon when dipped in the sauce.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Main Course, Side Dish
• Cuisine: American