Mac 'N' Cheese

By KeyIngredient

Ingredients

• 2 T butter
• 1/8 cup(s) all-purpose flour
• 1 1/4 cup(s) whole milk
• 1 clove(s) garlic, peeled
• 6 ounce(s) Cheddar cheese, shredded
• 4 ounce(s) pasteurized cheese product or yellow American cheese, cut into small cubes
• 1/2 pound(s) elbow macaroni

Preparation

Step 1

1.Heat medium saucepot of salted water to boiling on high.

2.In large saucepot, melt butter on medium heat. Sprinkle flour over melted butter. Cook 1 minute or until well combined, stirring constantly with wooden spoon. Reduce heat to medium-low. While whisking, slowly drizzle milk into pot. Add garlic and 1/2 teaspoon salt. Heat sauce to simmering on medium, whisking and scraping pot. Simmer 1 minute or until thickened, whisking constantly.

3.By handfuls, add cheeses to sauce, stirring until melted before adding more. Remove from heat; discard garlic.

4.Cook pasta as label directs. Drain well, then stir into pot with cheese sauce and 1/4 teaspoon salt. Serve immediately. Or, transfer to 3-quart baking dish. Cool, cover, and refrigerate up to 3 days. Reheat, covered with foil, at 350 degrees F until hot in center, about 1 hr.