Ingredients 1 box of elbow macaroni¼ cup (half a stick) unsalted butter¼ cup flour1 ½ cups milk1 cup shredded cheddar cheese + more if desiredSalt and pepper to taste
To makeCook the pasta. Follow box instructions. Use as little or as much pasta to your pot as you wish.Sauce. Melt the butter in a separate pan over medium-low heat. Add the flour and stir constantly until the mixture becomes light brown. Pour in the milk slowly while constantly whisking to prevent the sauce from burning. Add the cheese and mix until melted and thickened.Add the pasta. Drain the pasta and mix well into the sauce.Serve and enjoy! TipsFor 1 quart of water, use 1 tsp of salt.For 1 pound of pasta, use 4 quarts of water.Add as many toppings and other spices as you wish! (Examples: fresh (and free) herbs from the USF garden, paprika, garlic powder, etc.)Feel free to use and/or add any other types of cheese as desired.