Homemade Macaroni & Cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup low sodium chicken broth
- 1/2 cup cream
- 2 1/2 cups shredded colby cheese
- 2 1/2 cups uncooked pasta
- 1 teaspoon salt & pepper
In a saucepan, melt butter over medium low heat; add the flour a little bit at a time whilst whisking to make a roux.
Heat the broth.
Next, add the broth to the roux, and stir with the whisk; this will thicken as it heats.
Add a little cream, watching for the desired consistency.
Bring 4 cups water to a boil in a separate pot; add salt and pasta.
In the other pot, add shredded cheese a 1/4 of a cup at a time whilst stirring with a spoon. When you have about one cup of cheese in you can add the rest of the cheese.
Cook the pasta until al dente; strain and combine with the cheese sauce.
Pour the mix into a casserole and bake uncovered in a preheated oven set to 350°F for about 10 minutes.
Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top.
Remove and let stand for 10 minutes before serving. Enjoy!