Who doesn’t love a good bowl of thick, cheesy macaroni and cheese? Even if I can’t fully indulge in this because it’s full of dairy, I still love making it for family and having a few small bites. Yes, I live on the edge and lead a dangerous life! Maybe not, but this recipe is super easy and took less than 15 minutes to make. It’s the perfect post Halloween meal to top off your sugar induced coma with, enjoy. 🙂
1 pound shell pasta
1 1/2 cups milk
2 tablespoons all-purpose flour
2-3 cups shredded cheese, like cheddar, monterey jack, or colby
1/2 teaspoon seasoning salt
1. Bring 4 quarts of water to a boil, add pasta and cook for about 8 minutes. Drain and set aside.
2. When the pasta has finished cooking, prepare the cheese sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. When you just start to see tendrils of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3-4 minutes.
3. Turn the heat to low and begin mixing handfuls of cheese into the milk. Stir in the seasoning salt. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasoning as desired. Remove the sauce from heat.
4. Add the pasta to the sauce and stir until well combined. Serve and enjoy!
Recipe adapted from The Kitchn