Easy, Creamy Macaroni and CheeseOdds And Ends
- 12 ounces – small pasta noodles like elbows or shells
- 2 teaspoons – olive oil
- 3 tablespoons – unsalted butter
- 3 tablespoons – flour
- 2 1/2 cups – low-fat milk
- 1/2 teaspoon – garlic powder
- 2 cups – freshly grated sharp Cheddar cheese
- salt and pepper to taste
- Pair each serving with:
- 8-ounce glass of real milk
Add pasta to a pot of boiling salted water, boil till tender, then drain and rinse with cold water. Toss pasta with 2 teaspoons oil and set aside.
In a large skillet, melt butter over medium-high heat. Stir in flour. Very gradually whisk in 2 cups milk until smooth and creamy. Stir in garlic powder.
Stir in cheese until completely melted and fully incorporated. Add a little milk if needed (up to 1/2 cup) to thin the sauce if it is too thick for your liking. Season with salt and pepper to taste.
Stir in cooked pasta, garnish with cracked black pepper and chopped parsley, if desired, and serve alongside a glass of real milk.
660 calories; 36g fat; 21g saturated fat; 105 mg cholesterol; 33 g protein; 51 g carbohydrates; 2 g fiber; 540 mg sodium; 905 mg calcium. Nutrition figures include an 8-ounce glass of low-fat milk.