Easy Peasy Scratch Mac & Cheesey!

No, this is not low fat, and it’s not low calorie… But it’s ooey gooey goodness. And that’s ok on occasion.



The software:
1 package large elbow macaroni noodles
2 tbsp butter
2 tbsp flour
3 cups chilled whole milk
4 cups grated cheese of your choice
1 package sliced cheese of your choice
Salt and pepper to taste

The hardware:
1 large stockpot
1 medium sauce pot
1 whisk
1 spatula
1 9x11x2 baking pan, greased

In a large stockpot, bring 4-6 quarts of salted water to a boil.

Meanwhile…

In the saucepot, melt the butter and mix in the flour over medium heat.
Stir gently with a whisk until a nutty smell starts.
Gently add in the milk a little at a time, whisking briskly to avoid clumping.
Once the roux is smooth and creamy, add the remaining milk.
Add the grated cheese, one handful at a time, stirring constantly. Do not add the next handful until the first one is melted.
Turn heat to low.
Don’t worry if it’s sort of watery-looking. That’s ok - the excess will be taken in by the noodles as they finish cooking.
Pre-heat oven to 350 degrees
Add the noodles to the now-boiling water and cook 2-3 minutes LESS than the directed time on the package.
Don’t worry that it’s going to be sort of toothy.
Drain noodles and put back into the pot.
Add sauce to the noodles and mix together fully, and turn off the heat.
Place the mixture into the greased baking dish .
Layer the sliced cheese onto the top of the dish, then place in the oven for ½ hour.

Let cool about 10 minutes and serve