Maccheroni and cheese recipe
Maccheroni and Cheese recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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Ingredients
| 700 g | Elbow maccheroni |
| 3 tbsp | butter |
| 2 tbsp | flour |
| ½ tsp | salt |
| pepper | |
| 500 ml | low-fat milk |
| 250 g | shredded Montery Jack cheese, or other white cheese |
| 50 g | Parmesan cheese |
Instructions
Cook noodles according to package instruction, drain. Set aside.
Melt butter in a large sauce pan, stir in flour, salt and pepper to taste. Add 450ml milk all at once, keep stirring until it starts to get thick and begins to bubble.
Add the cheese, keep stirring until the cheese is melted. Now add the noodles.
Pour this mixture into a casserole dish. Sprinkle the Parmesan on top and bake at 175°C until it starts bubbling and the Parmesan has a nice golden color.
Preparation time:
ca. 15 min
easy
n/a
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