| Maccheroni and Cheese
a favorite with the kids
| 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 |
Method
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.
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.
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Author: Bookkeeper 
  member since 05/03/2008 
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