Tips: use whole milk instead of half and half.
Use shredded cheese instead of velveeta.
Double the recipe.
I also add 1/2 tsp of dry mustard.
Ingredients
- 2 cups uncooked elbow macaroni (about 8 ounces)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1-1/2 cups half-and-half cream
- 3/4 pound process cheese (Velveeta), cubed
- Optional toppings: crumbled cooked bacon, crushed cheddar cheese fish-shaped crackers, chopped fresh chives and freshly ground pepper
Directions
- 1. Cook macaroni according to package directions; drain.
- 2. Meanwhile, in a large nonstick skillet, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat; stir in cheese until melted.
- 3. Add macaroni; cook and stir until heated through. Top as desired. Yield: 4 servings.
Nutritional Facts
1-1/2 cups: 600 calories, 37g fat (23g saturated fat), 144mg cholesterol, 1185mg sodium, 40g carbohydrate (9g sugars, 1g fiber), 23g protein.
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