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1
For the Cheese Sauce: Melt butter over low heat, add flour and mix well.
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2
You are making a roux.
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3
Heat over medium low for 2-3 minutes until mixture is frothy (to cook flour).
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4
Do not over-cook or it will turn brown.
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5
Add milk, mix well to insure no clumps are left.
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6
Heat over medium, stirring occasionally, until sauce gets thick.
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(I usually microwave the milk for 1-2 minutes.
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This decreases the time it takes the sauce to thicken up.
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9
).
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10
Add cheese; stir until all cheese is melted.
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11
Add salt and pepper to taste.
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For the Noodles: Start water heating while making sauce.
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13
When water boils add 2 C noodles.
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Follow directions on noodle box to cook noodles.
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15
Drain cooked noodles.
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16
Combine cooked noodles and cheese sauce in serving dish.
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17
Add shake or two of paprika on top of dish for color if desired.
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18
Enjoy!
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19
You may want to keep the sauce and noodles separate.
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20
If this is done, the sauce and noodles can be refrigerated and saved for several days.
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21
Simply combine a serving and reheat.
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22
This avoids that strange left-over taste Mac N Cheese usually gets if saved.
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The sauce also saves quite well if frozen.
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24
Alternate Recipe: Dice some ham and add to the dish.
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25
This makes it even more of a One-dish meal.
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26
Helpful for those (like my husband) who do not think something is a meal unless meat is served!
