Often, in the afternoon in the summers, I'd go outside and swing on the swing set shared by my siblings and I, or I would ride my bike down to the playground near my house. When I was lucky, my best friend would be allowed to come over and we'd jump rope.
Winter time was all about sledding. My backyard was sloped, forming the perfect sledding hill. When sledding grew old, me and my brothers and sisters would build snow forts and wage war on each other, with snow balls as ammo. Then when our cheeks and toes were so frozen that we couldn't have anymore fun, we'd go inside and sip hot chocolate by the wood burning stove.
Ahh the joys of being a kid. But wait, there was a terrible part of my childhood. A dark and murky shadow over the highlights of my youth: boxed macaroni and cheese. Blah! Back then, I though it tasted fine. But check the side panel of the box. That list of ingredients? Don't be ashamed if you aren't able to read them, the list and contents of that list are waaaay too long!
So today I am going to share with you a recipe for macaroni and cheese that really does not take much, if any, longer than the boxed junk! This is so easy in fact, that you won't believe that it's at least 1000000 times better than it's packaged cousin.
The Easiest One Pot Mac 'N' Cheese
3 cups elbow noodles, uncooked
1/3 cup milk of choice ( I used 2%, cow milk)
2 tbsp butter
1 tbsp flour
6 oz cheddar cheese, shredded
Salt to taste
- Cook elbow noodles according to package in a 4 quart saucepan. Strain when done and leave in collander.
- In the sauce pan, melt the butter and stir in first the flour to make a roux. Then stir in the milk. Once the milk is very hot, but not yet boiling, stir in the cheese. Continue to stir until melted and sauce is thick, seasoning with salt.
- Return the noodles to the pan and toss with the sauce.