-
1
Go crazy... try different cheeses too!
-
2
Shred Cheddar, Monterey Jack and Parmesan cheese.
-
3
Boil macaroni noodles until tender (not al dente, about 9 minutes).
-
4
Rinse cooked noodles with cold water.
-
5
Set aside.
-
6
In a heavy skillet, melt butter and olive oil over medium heat.
-
7
Add flour to make a roux.
-
8
(From Merriam-Webster Online: roux (ru ) French, from beurre roux or, brown butter.
-
9
A cooked mixture of flour and fat used as a thickening agent in a soup or a sauce.)
-
10
Lower temperature to medium-low and stir mixture continuously until golden, nutty and smooth.
-
11
Be careful not to scorch.
-
12
Add fat-free milk slowly while stirring.
-
13
Add 1 cup shredded cheddar and keep stirring.
-
14
Do not allow to boil or your cheese sauce will break.
-
15
Add 3/4 cup shredded Monterey Jack cheese and keep stirring.
-
16
Sauce will be thickened and smooth.
-
17
Turn off the heat on the stove, and turn on your broiler.
-
18
Add cooked macaroni noodles to cheese sauce and fold to coat noodles.
-
19
Incorporate 1/2 cup shredded Parmesan cheese into cheese sauce coated noodles.
-
20
Top with remaining shredded cheese.
-
21
Stop here for a stove top style or...
-
22
Broil until top is golden brown and crispy.
-
23
(The way Betty likes it!)
