B's Stovetop Mac and Cheese

This is my own method for making macaroni and cheese. Sure, it could be fooled around with (an possibly improved upon) by adding fancy ingredients and exotic cheeses, but this is just what I make for my family because I always have these things on hand and it's so easy I can make it in about a half an hour.

B's Mac and Cheese

Ingredients:

• 2 cups dry elbow macaroni
• 2 cups shredded cheddar
• 2 Tbsp butter
• 2 Tbsp flour
• 2 cups milk

Directions:

Here is a very short video on how to make a roux. I recommend watching this first if you are not familiar with making a roux.

Here is an article on making a roux. For mac and cheese, we will be making a white roux.

I highly recommend measuring out all your ingredients beforehand and having them ready. This recipe is simple but does require quite a bit of babysitting and you won't have the time to stop and grate your cheese or measure your milk without risking burning something.

1. Make pasta according to package, rinse, and set aside.
2. Make your roux. To do this, melt butter in hot pan over medium heat and add flour whisking constantly to avoid burning. For a white roux, you do not have to cook this very long as we don't want it to become too dark.
3. Slowly add milk while continuing to whisk. Do this until the mixture becomes nice and thick.
4. Still whisking, add cheese and keep whisking until smooth.
5. Add pasta and mix until combined.

At this point you can plate your mac and cheese and eat it up. However, you could also add some chicken, veggies, or *drool* bacon to make it a more complete meal. You could also dump mac and cheese into a greased baking dish, mix together some crushed up ritz or breadcrumbs with a few tablespoons of melted butter, sprinkle this over the top of mac and cheese, and bake for 30 minutes at 350. After you've perfected this, get creative with spices or different cheeses or pasta. The possibilities are virtually limitless.