Page 10 - EGCC Food Pantry Cookbook_2021

HOMEMADE INGREDIENTS

MAC & CHEESE • 1 stick margarine (or butter)

¾ cup flour
•
with American Cheese Sauce • 4 cups milk
• 24 slices of American cheese
• 1lb of macaroni

DIRECTIONS

1. Boil water for macaroni in a large pot.
2. Add macaroni and set timer per instructions on the box.
3. Once macaroni is added to boiling water, begin the
cheese sauce in a skillet.
4. Melt 1 stick of margarine in the skillet on medium heat,
being careful to not burn it.
5. When margarine is completely melted, add ⅓ cup flour.
6. Stir until margarine-flour mixture is smooth, again being
careful to not burn it.
7. Add 4 cups of milk and stir well.
8. Add 24 slices of cheese one slice at a time and stir until
each one melts.
9. When macaroni is done cooking, strain and return to
the pot in which it was cooked.
10. Add cheese sauce to macaroni and stir.

Tips from the Chef:

• Lower heat will create a thicker sauce.
SERVINGS • Be prepared to stir the sauce continuously and remove from heat
6 as a main dish, 12-15 as a side dish momentarily as needed so as to not burn it.
• Try other pastas for a fun variation on the classic mac & cheese.
PREP TIME Medium shells, rigatoni, and penne all work well.
5 minutes • Keeps well in a crock-pot on the “warm” setting but may need to
occasionally stir and/or add a small amount of milk.
COOK TIME • To reheat: microwave for 1 minute, stir, add milk as needed to get the
10 minutes sauce creamy again, microwave for another minute, stir, and serve.

10