Mac 'n' Cheese

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Serves 4


16 oz pasta elbow noodles or shell pasta*
1/4 cup (1/2 stick) butter
1/4 cup unbleached white flour*
1/2 tsp sea salt
2 cups milk
1 cup freshly shredded mild (white) cheddar cheese - this is about 2/3 of an 8 oz brick
1 cup freshly shredded sharp (white) cheddar cheese - this is about 2/3 of an 8 oz brick
1/2 tsp garlic granules
1/2 tsp freshly ground black pepper (optional)

*We used white pasta here (which we generally avoid), but we didn't enjoy this recipe as much with whole-wheat noodles. You could also try rice or corn pasta, etc. We also don't eat white flour too often, but sometimes it's just worth it if you know what I mean! :)


Prepare pasta according to package directions.

Meanwhile, melt butter in a saucepan over low heat.

Add flour and salt, whisking constantly to prevent lumps.

Increase heat to achieve a slow boil, and continue whisking while slowly adding milk (about 1/2 cup at a time). Allow sauce to thicken after each additional bit of milk. Continue whisking until sauce is creamy and a bit thick.

Turn heat to Low or remove from heat.

Add about 1/2 cup of the cheese to the white sauce. Stir until melted. Repeat until all cheese has been added.

Stir in garlic granules and black pepper.

Add drained noodles and stir to combine.

Serve! Garnish with freshly ground black pepper if you’d like.

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