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Mac n cheese
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| Ingredients U.S. Metric Conversion chart | |
| 3 cup(s) | uncooked large elbow macaroni noodles |
| 2 tablespoon(s) | butter |
| 1 1/2 tablespoon(s) | olive oil |
| 2 tablespoon(s) | flour |
| 1 1/4 cup(s) | fat-free milk |
| 1 1/2 cup(s) | shredded medium Cheddar cheese |
| 1 cup(s) | shredded Monterey Jack cheese |
| 3/4 cup(s) | shredded Parmesan cheese |
Directions
Boil macaroni noodles until tender (not al dente). Rinse cooked noodles with cold water. Set aside.
In a heavy skillet, melt butter and olive oil over medium heat. Add flour to make a roux (see Tips & Techniques below).
Lower temperature to medium-low and stir mixture continuously until golden, nutty, and smooth. Be careful not to scorch.
Add fat-free milk slowly while stirring. Add 1 cup shredded cheddar and keep stirring. Do not allow the mixture to boil or your cheese sauce will "break." Add 3/4 cup shredded Monterey Jack cheese and keep stirring. Sauce will be thickened and smooth.
Turn off the heat on the stove, and turn on your broiler.
Add cooked macaroni noodles to cheese sauce and fold to coat noodles. Incorporate 1/2 cup shredded Parmesan cheese into cheese sauce coated noodles. Top with remaining shredded cheese. Stop here for a "stove top" style, or continue to next step if you prefer a baked style.
Broil until top is golden brown and crispy.
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