homemade macaroni and cheese

This is a basic macaroni and cheese recipe. I've always made this recipe by eye and have never measured the ingredients. These quantities are approximations, and feel free to adjust them, or to increase decrease the size of the batch. I've always used cheddar cheese because that's what I have, but colby would probably work nicely too. You do want to be sure not to overkill the cheese on this recipe. There is such a thing as too much of a good thing, and too much cheese can be overwhelming.

• macaroni noodles, shell noodles, or others

• 1/2 to 1 C shredded cheddar cheese

• 1 to 3 tbsp flour

• ½ to 1 C milk

• 2 to 3 tbsp butter

• salt to taste

• pepper to taste

1. Prepare the noodles as directed by the package. Drain and put in a serving dish.

2. Make a roux. Start by putting several spoons of butter in a fry pan over medium-high heat.

3. Add some flour to the melted butter, say maybe 2 tablespoons. A paste will form. Add milk to the paste. Stir until the milk is combined with the paste. Say at least ½ cup. Stirring constantly add shredded cheese to the roux. Continue adding shredded cheese until the desired consistency is reached. If you make it too thick and it is no longer saucy then you can add more milk to fix.

4. Pour the cheese sauce over the noodles. Add salt and pepper. You can serve now or you can twice bake. If you want to twice bake, stir some more shredded cheese into the macaroni. Remember it's to zest the flavor, so don't overkill or it tastes bad. Top it with some salt, pepper, shredded cheese, and parmesan if desired. Bake at 375 until a crust forms. If you don't like crust then just take it out sooner.

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