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Name: Home Made Mac & Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 1 box Elbow Macaroni Noodles; 2 tablespoons flour; 2 tablespoons butter; 1 bag Sargento 6 State Cheddar shredded cheese; 1 bag Sargento 4 Cheese Italian shredded cheese; 1 teaspoon salt; 2 cups whole milk; 1 teaspoon lemon juice; 1/2 teaspoon garlic powder; 1/2 teaspoon Ground black pepper

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INGREDIENTS

1 box Elbow Macaroni Noodles
2 tablespoons flour
2 tablespoons butter
1 bag Sargento 6 State Cheddar shredded cheese
1 bag Sargento 4 Cheese Italian shredded cheese
1 teaspoon salt
2 cups whole milk
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon Ground black pepper

INSTRUCTIONS

Set a pot of salted water on to boil. While you are waiting, set up all of your ingredients for quick access.

Heat the milk to scalding.

Once the water comes to a boil, add the box of noodles. In a larger pot or dutch oven, melt the butter and add the flour. Whisk to form a roux, and let bubble over med-low heat for 2 minutes. In a steady stream, add the hot milk while constantly whisking. Let the milk-roux come to a bubble, then add the cheeses in four parts, whisking constantly and letting it melt completely before adding more. Add the salt, pepper, and garlic. If the sauce is stringy, add the lemon juice. Allow the sauce to bubble on medium heat; it will become looser the longer it cooks. If it is too thick, add pasta water in 1/4 cup increments until desired consistency is reached. Turn off the heat.

When the pasta has finished cooking, use a slotted spoon to put the noodles into the sauce. Fold all ingredients together and serve hot.

NOTES

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Home Made Mac & Cheese

1 box Elbow Macaroni Noodles
2 tablespoons flour
2 tablespoons butter
1 bag Sargento 6 State Cheddar shredded cheese
1 bag Sargento 4 Cheese Italian shredded cheese
1 teaspoon salt
2 cups whole milk
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon Ground black pepper

Set a pot of salted water on to boil.  While you are waiting, set up all of your ingredients for quick access.

Heat the milk to scalding.

Once the water comes to a boil, add the box of noodles.  In a larger pot or dutch oven, melt the butter and add the flour.  Whisk to form a roux, and let bubble over med-low heat for 2 minutes.  In a steady stream, add the hot milk while constantly whisking.  Let the milk-roux come to a bubble, then add the cheeses in four parts, whisking constantly and letting it melt completely before adding more.  Add the salt, pepper, and garlic.  If the sauce is stringy, add the lemon juice.  Allow the sauce to bubble on medium heat; it will become looser the longer it cooks.  If it is too thick, add pasta water in 1/4 cup increments until desired consistency is reached.  Turn off the heat.

When the pasta has finished cooking, use a slotted spoon to put the noodles into the sauce.  Fold all ingredients together and serve hot.

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Nutrition

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Serving Size: 1 Serving (9g)
Recipe Makes: 12 Servings

Calories: 27
Calories from Fat: 19 (70%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 5.6mg		2 %
Sodium 15.7mg		1 %
Potassium 10.6mg		0 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.9g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 27

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