Creamy Macaroni & Cheese

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I have no control when it comes to macaroni and cheese. I would gladly hold my mouth open wide, giant spoon in hand, as you dumped a truck load of it into my mouth. Screw the repercussions of eating 100 pounds of cheese and pasta, I’m there!

Unfortunately, if I took that attitude to the kitchen with me every day, I’d be really really fat. I’m personally a fan of the creamy kind and that’s probably a result of overdoing it on the Velveeta as a kid, which looking back is the equivalent to eating melted rubber. I might as well have been gnawing on a Stretch Armstrong or something. Consider this your all natural savior to the rubbery stuff.

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CREAMY MACARONI & CHEESE (serves 2):

2 T. butter

1 t. corn flour or AP flour

1/2 c. milk

1/2 c. shredded cheddar or whatever cheese you prefer + 1/4 c. for later

1/2 t. salt

1/4 t. pepper

1/4 t. ground mustard

1 1/2 c. cooked elbow pasta

  1. In a small saucepan on medium heat, melt the butter and whisk in the flour after it melts completely.
  2. Add the milk and 1/2 c. cheese until the mixture comes to a simmer/boil and thickens.
  3. Add seasonings.
  4. Pour over cooked pasta and pour into ramekins and sprinkle remaining cheese over the top.
  5. Place nuder broiler for 5 minutes or until cheese is melted and golden.
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