Mac and cheese Ramonda Fulcher

Mac and cheese

Submitted by: Ramonda Fulcher, Social Work Supervisor Adult & Aging Services - In-Home Supportive Services

This is so very simple and easy to make. Of course you can vary it to your liking, but here is my version.

INGREDIENTS

1 (16-ounce) bag of elbow macaroni One block of medium cheddar cheese (it should be shredded to 2 cups) 2 tablespoons butter/margarine

INSTRUCTIONS

1. Bring water to boil, stir in macaroni.

While macaroni is boiling, measure ingredients and grate cheese. After macaroni has boiled 6-8 minutes, remove from stove, pour into a colander/strainer, and allow to drain. 2. While macaroni is draining, re-use the pot for next steps. Turn heat to medium-low. Put in butter/margarine and allow to melt. Once melted, add fl our, mustard, salt, and pepper.

When mixture becomes bubbly, begin to add milk, about 1/4 cup at a time. Stir constantly through the process. Once all the milk has been added, watch for signs of simmering. 1 tablespoon fl our 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dry mustard 2 cups milk

3. Now it is time to begin to add the cheese. Stirring constantly, add the cheese about 1/4 cup at a time.

Once that cheese has melted, add more cheese and continue to stir.

When all the cheese has been added and melted, remove the mixture from the heat and turn off the stove. 4. Now you may add the drained macaroni. Add a small amount, then stir. Continue to add a small amount until the cheese and mac ratio is to your liking. 5. The mac and cheese can be eaten now or baked in a 350-degree oven for 25 minutes.