by Michelle Jones
This recipe is for a quick and easy macaroni and cheese that's creamier than the traditional baked version. And just as with the baked version, you can use any flavor of cheese you want. Velveeta is a family favorite, but a blend of shredded Cheddar, Muenster and Monterey Jack is delicious!
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2 T. butter
2 T. flour
Salt and pepper, I use white pepper so the kids do not see it; because they are sure they don't like pepper ;o)
1 c. milk
3 ounces cheese, shredded or chopped, American, Cheddar, Velveeta, or any flavor desired
8 ounces of macaroni, or other pasta, cooked and drained
Note: When cooking for a large family you can double the recipe.
Melt butter over medium heat and stir in flour to make a rue. Add milk with a wire whisk and continue cooking until thickened. Add salt and pepper, then cheese. Stir until cheese is completely melted (being careful not to burn it), then pour over over hot pasta and serve. YUM!
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