July 12, 2017
Looking for warm, comforting mac and cheese but don’t have the time or want to turn the oven on? This recipe puts dinner on the table in less than 30 minutes!
8 ounces Mueller's® Elbows
2 tablespoon butter or margarine
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 cups milk
2 cups shredded sharp cheddar cheese
1Cook elbows according to package directions; drain, cover, and set aside.
2Meanwhile, melt butter in a medium skillet. Add flour, salt, pepper, and nutmeg.
3Stir in milk until smooth. Bring to a boil over medium-high heat, stirring frequently, until thickened and bubbly.
4Remove from heat. Stir in cheese until melted. Add cooked pasta and toss until blended well.
Cook’s Tip: Top with bacon, diced veggies, or any of your favorite toppings.
September 28, 2021
This mac and cheese has really good flavor (nutmeg adds a nice nutty sweetness to cheese sauce) but the sauce was a bit soupy right after I made it. When I make this again, I’ll definitely let it sit for a few minutes to allow the sauce to thicken before serving.
Your review ...
All fields and a star-rating are required to submit a review.