My girls LOVE mac'n'cheese! I used to buy the boxed kind and would just ignore that nagging question in the back of my mind...."why is it SO unnaturally orange?!" Then I bought the book Cook This, Not That, and there was a recipe for homemade mac'n'cheese. I decided to give it a whirl, and besides an occasional box of bright orange mac'n'cheese, I haven't looked back!
This mac'n'cheese is so easy you guys! Not only is it much healthier than it's boxed cousin, but it also makes a ton more! This recipe makes three full meals for my four mac'n'cheese loving girls! If your kids are GIANT eaters, it might only last two meals, but still!
1 lb whole wheat elbows or shells
3 Tbsp butter
3 tbsp flour
1 tsp salt
2 1/2 milk
2 cups shredded cheddar cheese
Boil pasta according to package directions. Don't forget to salt the water that you boil the pasta in, it helps the noodles be tastier.
While the pasta boils, melt butter in a medium saucepan. Once the butter is melted, add the flour and cook for a couple of minutes. Add salt. Add milk and bring mixture to a boil, stirring constantly. As the sauce boils, it will thicken. Once it gets to the thickness you'd like, remove from heat and add the cheese and stir until completely melted.
Drain pasta once it's cooked. Put back in pasta pan and pour cheese sauce over the noodles. Stir until every noodle is drenched in cheesy goodness. Sprinkle a little extra cheese on top if you want, though this is optional!