Ingredients
1 lb elbow macaroni
2 cups whole milk
2 tbsp all-purpose flour
3 cups shredded cheddar cheese
salt & ground black pepper, to taste
parsley, optional
Preparation
Bring a large pot of water to a boil. Toss the dried macaroni noodles in the pot, and add salt. Cook the pasta in salted boiling water according to package directions. Drain the liquid and discard, then set aside the cooked pasta.
Warm 1½ cups of milk in a saucepan over medium heat.
In a separate bowl, mix in the remaining ½ cup of milk with the flour until there are no lumps.
When you see steam rising from the warmed milk, pour in the milk-and-flour mixture.
Mix gently for about 3 to 4 minutes until the mixture thickens.
Reduce the heat and add the cheese to the mixture. Continue stirring the mixture until all the cheese has melted and the sauce becomes creamy.
Season to taste with salt & ground black pepper. Adjust accordingly.
Place the cooked macaroni in a small bowl, and top with cheese sauce and parsley. Serve warm and enjoy!
