Mac and Cheese
Mom on Timeout
- 1 lb elbow noodles
- 6 tbsp butter
- 1/3 c flour
- 2 1/2 c whole milk
- 1 c heavy whipping cream
- 24 oz cheese (not pre-shredded)
- salt to taste
Cook pasta noodles and drain. In same pot, melt butter. Whisk in flour and cook for one minute. Add 1 c. of milk. Whisk until thoroughly blended. Add remaining milk and cream. Whisk, stirring frequently until thickened and bubbly. Add cheese a handful at a time, whisking until smooth. Return noodles to sauce and stir to combine. Salt to taste.