By: Unknown

Region: Others

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Servings: 6

Time to Prepare: 30 Mins

Ingredients

1 pound (16 ounces) uncooked elbow macaroni
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk, warm
1 pound (16 ounces) cheddar cheese, grated
1 teaspoon kosher salt
1 teaspoon black pepper
Finely grated cheddar cheese (for topping)

Directions

Cook elbow macaroni in salted water until al dente (cook time will vary; use guide on back of pasta box). Drain pasta and set aside. If you aren’t going to use the macaroni immediately, rinse it with cold water after draining.
In medium-sized pot, add butter and flour and whisk together over medium heat to form a roux. Cook until the flour reaches a light tan color.
Next, add warm whole milk to the roux 1/2 cup at a time. Pour in a slow, steady stream, whisking constantly in order to avoid lumps and ensure ingredients are well incorporated before adding the next 1/2 cup. Repeat until all milk has been added.
Reduce heat to low and cook mixture until it is steaming hot (but not boiling). Then stir in the grated cheddar cheese and season with salt and pepper.
Stir cooked macaroni into the cheese sauce. Divide into bowls and garnish with a handful (or two) of finely grated cheddar cheese for extra cheesiness!

Nutritional info

1 Serving

Calories
876.3

Daily Value

Total Fat
49.7g

(
Saturated Fat
28.5g )

Cholesterol
143.7mg
Sodium
1086.1mg
Total Carbohydrate
66.1g

(
Dietary Fiber
2.7g ,
Sugars
6.5g )

Protein
40.2g

Daily Value*:

Calcium
87.50%
Iron
8.20%

Comments

If you want to add a crunchy element, top with toasted breadcrumbs. To make: melt 1 tablespoon of butter in a small skillet over low heat. Add 1/2 cup breadcrumbs and cook until browned.

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