April’s Macaroni & Cheese

“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

Course: Main Courses – Pasta & RIce


  • 1 Cup Uncooked Macaroni
  • 3/4 Cup Milk or Half & Half
  • 2 Teaspoons Cornstarch
  • 2 Cups Cheese Grated
  • 1/4 Teaspoon Garlic
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Pepper


  • Cook and drain macaroni.
  • In small saucepan, bring 1/2 cup milk to lukewarm over low heat. Remove from heat, whisk in cornstarch until incorporated. Return to heat and add 1 cup grated cheese. Heat and stir mixture until smooth.
  • Add remaining milk; combine. Stir in remaining cheese. Mix until smooth. Add garlic, salt, and pepper. Continue heating until hot.
  • Combine macaroni and sauce in bowl and serve immediately. Makes approximately 1 1/2 Cup sauce. Makes 1 to 2 servings.

2000 Original Recipe – April Ferre