Easy Mac and Cheese

I grew up on baked macaroni and cheese and wasn’t privy to the wonders of stove-top mac and cheese for the first several years of my childhood.  While I appreciate my mom’s casserole version, this is a tough recipe to beat.  It’s quick, it’s insanely creamy and cheesy, and you dirty ONE pan.  In our house with no dishwasher, that’s a big deal (ok you dirty a colander too…sorry).

I prefer it with a few dashes of Red Rooster hot sauce.
(adapted from Cooking Light, May 2007)
1 1/4 cups uncooked macaroni
1 cup 1% milk
2 tbsp all purpose flour
1 1/4 cups shredded sharp cheddar cheese – the recipe calls for reduced fat, but I only believe in full-fat cheese
1/2 tsp salt
a few grinds of a pepper mill
Cook pasta in a medium saucepan according to package directions.  
Transfer to a colander.
In the same saucepan, combine the milk and flour over medium heat, stirring with a whisk. 
Cook, stirring constantly until thickened (about 2 minutes).
Add cheese, salt, and pepper, and continue whisking until all the cheese is melted.
Turn off heat, stir in the pasta, and let sit for a few minutes before serving.
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