Copycat Noodles & Company™ Mac and Cheese

• Vegetarian

• Pasta & Grains

  • 1 lb Elbow macaroni

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 tsp Black pepper
  • 1 tsp Kosher salt

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 lb Cheddar cheese, grated
  • 1 Cheddar cheese
  • 2 cups Whole milk

Found on tablespoon.com

Description

Ingredients

• 1 pound (16 ounces) uncooked elbow macaroni
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk, warm
• 1 pound (16 ounces) cheddar cheese, grated
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• Finely grated cheddar cheese (for topping)

Directions

• 1 Cook elbow macaroni in salted water until al dente (cook time will vary; use guide on back of pasta box). Drain pasta and set aside. If you aren’t going to use the macaroni immediately, rinse it with cold water after draining.
• 2 In medium-sized pot, add butter and flour and whisk together over medium heat to form a roux. Cook until the flour reaches a light tan color.
• 3 Next, add warm whole milk to the roux 1/2 cup at a time. Pour in a slow, steady stream, whisking constantly in order to avoid lumps and ensure ingredients are well incorporated before adding the next 1/2 cup. Repeat until all milk has been added.
• 4 Reduce heat to low and cook mixture until it is steaming hot (but not boiling). Then stir in the grated cheddar cheese and season with salt and pepper.
• 5 Stir cooked macaroni into the cheese sauce. Divide into bowls and garnish with a handful (or two) of finely grated cheddar cheese for extra cheesiness!

Nutrition