This weekend we had friends over for lunch to catch up, we love entertaining! This is always my time to try new recipes. I was so wrapped up in getting this done in time, I didn’t take many pictures! I made a quite large batch and Jon was ecstatic, he loved it!!
1-16oz box of whole wheat elbows pasta, (you could use non-whole wheat but that’s all I keep in the house)
2 cups of sharp cheddar cheese- I used white cheddar and bought a pre shredded bag 🙂
1 cup of skim milk
2 cups of half and half
1/4 cup of butter
1/4 cup of flour
s&p to your liking
How to make it:
Bring a large pot of water to a boil
Add pasta, cook al dente or to your liking
Drain pasta–don’t rinse!
In the empty pan, melt butter, add in flour–whisk quickly to make a roux
Add in milk and half and half
Let it come to a bubble
Add in cheese and stir until melted
Add back in pasta and stir until fully coated
Add s&p to your liking, add paprika if you wish–we do!
ENJOY THE COMFORT AND DELICIOUSNESS
You could totally put this into a casserole dish and top with breadcrumbs and bake for a variation of baked mac and cheese! I’ve also made a variation of this with 1 cup of pureed butternut squash mixed in for secret veggies!