- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups milk
- 1-2 cups shredded cheddar cheese
- Salt and Pepper to taste
- 1/2 box of pasta (medium shells, mini penne, macaroni, etc.)
Fill a medium pot with water and set on the stove top to boil.
In a small saucepan, melt the margarine over low heat. Slowly whisk the flour into the melted margarine, making sure there are no loose chunks of flour lurking around the edge of the pan. Slowly whisk in the milk, and continue whisking until there are no clumps remaining. Increase the heat to medium and cook the sauce until thickened, approximately 8 minutes. Continue whisking the sauce while it is thickening in order to develop a smooth consistency and avoid burning the bottom.
While the sauce is thickening, cook the pasta according to the package instructions. Keep the pasta al dente; if it’s too soft it won’t stand up well to the sauce.
Once the sauce reaches your desired consistency, add the cheese, salt, and pepper. Whisk until the cheese has melted.
Drain the pasta and place in a serving bowl. Pour the finished cheese sauce over the pasta, and stir to combine.
- You can sprinkle additional cheese over the finished product for extra-cheesy-goodness!
- For a thicker sauce, use a little less milk; for a thinner sauce, use a little more.
- With a little practice, you can get the timing to work out perfectly so that the sauce finishes up right when the pasta is ready. If the sauce finishes a bit early, turn the heat down to low and stir often to prevent burning.
- Serve with muffins as a side dish! I know Mac & Cheese and Muffins might sound a bit strange, but it’s the best comfort food combination in the world! Blueberry muffins are my personal favorite, although lemon poppy seed muffins are an excellent second choice.