Our Fave Mac-n-Cheese Recipe by Estee Kafra
Traditionally, cheese sauces are based on heavy cream. We use milk to lighten it up, and we enjoy it just the same.
- 2 Tbsp butter
- 2–3 Tbsp flour
- 1 clove garlic, crushed (or 1 frozen cube)
- 1 cup milk
- 10 slices American cheese
- 2⁄3 cup shredded cheddar cheese
- 1 lb (450 g) macaroni
Stir butter and flour in a pot until combined. Add the garlic. Add the milk and stir until it thickens a bit. Add the cheeses and stir. Meanwhile, cook macaroni according to package instructions and drain. Stir the cheese sauce into the hot pasta and enjoy!
(Originally featured in Family Table, Issue 704)
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