There are so many mac and cheese recipes out there! So why make this one? Simply put, it’s GOOD! Very creamy, easy to make, and it doesn’t require baking time in the oven. Plus, it doesn’t call for any special fancy ingredients. Look in your pantry and fridge and I’m sure you’ll have everything you need to make this side dish. Annnndddd…. no heavy cream. Yet, it’s delectably creamy. Yes, it’s possible to have that consistency WITHOUT all that fat. Your thighs just thanked me!
P.S. If you’re having a BBQ this holiday weekend, this is the side dish to make!
Macaroni & Cheese
- 10 ounces elbow macaroni noodles
- 2 1/2 tbsp. butter
- 2 tbsp. flour
- 2 cups of milk (I use 1 %)
- 1 c. shredded Monterey Jack cheese
- 1 c. shredded sharp cheddar cheese
- 2 garlic cloves, minced
- Dash of cayenne powder
- Dash of ground nutmeg
- Salt & pepper to taste (I used an 1/8 tsp.- 1/4 tsp. each)
Heat a pot full of water to boiling. Cook noodles according to package directions and drain. In the same pot, add butter over medium heat. Melt the butter and then add in the garlic, as well as the rest of the seasonings. Saute for a few minutes and then add in the flour. Stir using a whisk and let cook for about 1 minute. Add in milk, whisking as you pour. As the sauce heats up, it will start to thicken and bubble. Make sure to stir occasionally during this. When the mixture just comes to a bubble, add in the cheeses, stirring until the cheese melts. Add the noodles back into the pot and stir together. Turn off heat and taste, adding more salt and pepper if necessary. Serve immediately.
This stuff also reheats pretty well, so if you have leftovers, don’t throw them away!