sallye bates


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.

★★★★★ 3 votes
4-6 servings
10 Min
10 Min
Stove Top


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


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

Drain and set aside.
3Place a heavy dutch oven or large saucepan over medium heat, and add butter.
4When 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
5Slowly whisk in milk, again stirring continuously until mixture is thickened, this will take about 2-3 minutes.

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

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