“Macaroni and Cheese that comes in a box or from the freezer isle is so chocked full of preservatives and artificial colors and other things that aren’t that great for you. About half way through, I usually regret it, but then Mac and Cheese is a quintessential comfort food. So I developed this homemade version based on a simple white sauce and adding lots of cheese and a bit of garlic. Make only what you can eat in one sitting because it does not reheat well.” – April Ferre
April’s Macaroni & Cheese
Ingredients
- 1 Cup Uncooked Macaroni
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 Cup Milk or Half & Half
- 2 Cups Cheese Grated
- 1/4 Teaspoon Garlic
- 1/4 Teaspoon Salt Or to Taste
- 1/8 Teaspoon Pepper Or to Taste
Instructions
- Cook macaroni in salted water; drain and set aside.
- Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 2 minutes. Whisk in milk until smooth.
- Add cheese and stir until well blended. Season with garlic powder, salt and pepper.
- Pour over cooked macaroni and serve immediately.
- Makes approximately 2 cups sauce. Makes 1 to 2 servings.
Gluten-Free Version:
- Omit flour and butter. Use a gluten-free pasta.
- In medium saucepan, bring milk to lukewarm over low heat. Remove from heat, whisk in 2 teaspoons cornstarch until incorporated.
- Return to heat and add grated cheese. Heat and stir mixture until smooth.
- Add garlic powder, salt, and pepper. Continue heating until hot.
- Combine macaroni and sauce in bowl and serve immediately.
2000 Original Recipe – April Ferre