MOTHER'S MAC AND CHEESE (SALLYE)

sallye bates

By
@grandedame

Another recipe from my mother's recipe box. It is a very basic recipe and I have added some options to "jazz it up" a tad.

A tasty, comforting dish on a cool gloomy evening.


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Comments:

Serves:

4-6 servings

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

12 oz
small elbow or rotini macaroni
1/4 lb
(1 stick) butter
1/2 c
flour
1 tsp
kosher or coarse sea salt
1 tsp
fresh ground black pepper
8 oz
milk
8 oz
shredded sharp cheddar cheese***
1 tsp
garlic powder (optional)***
1/4 c
parsley flakes (optional***

Directions Step-By-Step

1
***Mother's recipe called for mild cheddar cheese, but we prefer sharp. I added the garlic powder and parsley as options.
2
Cook pasta according to package directions, EXCEPT ABOUT 2 MINUTES LESS, just until al dente.

Drain and set aside.
3
Place a heavy dutch oven or large saucepan over medium heat, and add butter.
4
When butter is melted, add flour, salt, pepper, and garlic powder to saucepan, stirring continuously with wooden spoon until roux is a light tan color.

This will take about 4-5 minutes
5
Slowly whisk in milk, again stirring continuously until mixture is thickened, this will take about 2-3 minutes.

Add in parsley at this time.
6
Reduce heat to low (a bare simmer) and add cheese.

Whisk vigorously to combine cheese until it is fully melted and a smooth sauce.
7
Pour cooked pasta into the cheese sauce and stir until pasta is evenly coated with cheese mixture.
8
If sauce becomes too thick, add milk a tablespoon at a time until you reach the desired consistency.
9
You can add cooked broccoli florets to this basic recipe to make a wonderful alternate side dish.
10
Best if served while still warm.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Pasta
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids