Macaroni and Cheese

 

I made this recipe last week and sent it home with Heidi. She said Dean loved it, so she made it for an additional side dish on Thanksgiving. It was a hit. The recipe comes from Fresh April Flours where you can get all the details. Here is the basic recipe.

Stovetop Macaroni & Cheese

2 T. unsalted butter

2 T. flour

2 cups water

4 cups whole milk

1 t. salt

1/4 t. garlic powder

1/4 t. onion powder

1 lb. elbow macaroni (Heidi used shells)

4 cups shredded cheddar cheese (she recommends shredding your own cheese)

In a large pot or deep saucepan, melt the butter over medium heat. Add the flour, then whisk until combined.

Add the water and whisk the mixture until smooth. Add the milk and whisk again until everything is combined.

Add the uncooked macaroni elbows then increase the heat to a boil. Immediately turn down the heat and simmer the mixture while stirring constantly for six minutes, or until the noodles are at the desired tenderness.

Reduce the heat to low and stir in the shredded cheese until it is smooth. The liquid will evaporate as it sits. Serve immediately or store covered in the refrigerator up to five days. Freeze for up to three months.