mother's mac and cheese (sallye)

How To Make mother's mac and cheese (sallye)

• 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.
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