Bob Evans Cheesy Stove-Top Macaroni

• Vegetarian

• Pasta & Grains

  • 1 lb Elbow macaroni

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/8 tsp Black pepper, fresh ground
  • 1/2 tsp Salt

• Dairy

  • 3 cup Cheddar cheese
  • 1 1/2 cup Whole milk

Found on recipe4living.com

Description

Ingredients

• 1 lb. elbow macaroni
• 1 1/2 C. whole milk
• 2 Tbs. all-purpose flour
• 3 C. shredded cheddar cheese
• 1/2 tsp. salt
• 1/8 tsp. fresh ground black pepper

Directions

• Bring water to a boil over high heat in a large pot. Then, add in the pasta and a pinch of salt. Cook until the pasta is al dente, for about 8 minutes. Drain then set aside. Next, warm 1 cup of milk in a saucepan, over medium heat. Mix the remaining 1/2 cup of milk and the flour, until there are no lumps. When you see steam rising from the milk, mix in the milk-and-flour mixture. Mix gently until the milk thickens, about 3 to 4 minutes. Reduce the heat, and mix the cheese into the milk. Next, stir in the salt. Stir until all the cheese has melted and the sauce is creamy. Add further seasonings to taste.