Macaroni and cheese

Ingredients

• elbow macaroni (about 70g dry)1 cup
• butter2 tbsp
• all-purpose flour2 tbsp
• whole milk1 cup
• shredded sharp cheddar cheese1 cup
• SaltTo taste
• Black pepperTo taste

Instructions

1. 1

   Step 1

   Bring a pot of salted water to a boil and cook 1 cup of elbow macaroni until al dente, about 8 minutes.

2. 2

   Step 2

   Drain the pasta and set aside.

3. 3

   Step 3

   In the same pot, melt 2 tablespoons of butter over medium heat.

4. 4

   Step 4

   Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes to form a roux.

5. 5

   Step 5

   Gradually whisk in 1 cup of whole milk, stirring constantly until the sauce thickens.

6. 6

   Step 6

   Remove from heat and stir in 1 cup of shredded sharp cheddar cheese until melted and smooth.

7. 7

   Step 7

   Add the cooked macaroni to the cheese sauce and stir to combine.

8. 8

   Step 8

   Season with salt and pepper to taste and serve warm.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Macaroni and cheese can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.