Macaroni and Cheese
Believe it or not mac and cheese can be made just as fast from scratch as it can be from a box. Actually maybe faster given you can make the sauce while the pasta cooks instead of waiting until it's done. So there.
What you need -
1/2 pound of pasta (1/2 of a box)
1 Tbsp butter
1 Tbsp flour
1 1/2 cups milk (or one can evaporated milk)
1/2 cup shredded cheese
Dash of salt and pepper
Bring salted water to a boil and cook pasta according to package directions.
Add butter and flour to a sauce pan.
Stir until butter melts and flour is combined.
Add milk slowly. Start with 1 cup and add as needed to get the thickness you like. - Note 1. cheese will thicken the sauce a bit more and 2. Mixture will only thicken completely once it comes to a simmer.
Now add the cheese. 1/2 cup will give a mild cheese flavor. (I used sharp cheddar)
Stir until combined and consistency is good
Toss with hot drained pasta.
Enjoy!
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