Creamy and delicious, this mac-n-cheese puts the “comfort” in comfort food.
2½ c Lochmead Farms Fat Free Milk
2 c elbow macaroni (7 oz), uncooked
1 T butter
3 T all-purpose flour
¾ t salt
½ t dry mustard
10 oz sharp cheddar cheese, shredded (reserve 2 oz for optional topping)
Preheat oven to 375°F. Cook macaroni according to package directions. In saucepan, heat milk and butter over medium heat until melted. Gradually whisk in flour, salt and dry mustard. Simmer for 1 minute, whisking until slightly thickened and creamy; remove from heat. Sprinkle in 8 oz cheese and melt. Add warm, drained macaroni to saucepan and toss with sauce. Transfer to a square 8″ or 9″ baking dish. Top with additional cheese (optional). Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving.
Sauté some chopped red pepper and broccoli florets in the butter before adding the flour for a colorful, nutritious gourmet version of this comforting creation.
Makes 10 servings