Confession: I have people send me packets of Kraft Mac & Cheese. All the way from America to South Africa. I never ate it in America. But, it just tastes like America, so I can’t stay away. But, we’re out. So, I figured I better come up with an alternative, and fast.
1 tablespoon vegetable oil or olive oil
2 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
3 cups cheddar cheese, shredded
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it
Heat oil and butter together in a deep skillet over medium heat. When butter melts, add flour and stir. Wisk until smooth (2-3 minutes).
Add milk and stir. When it starts to bubble, let it cook for a minute or two more and add 2 cups of the shreadded cheese by the handful. Â Add the salt to taste. Add the cooked pasta and coat.
Put in baking dish and top with cheese. Broil until cheese is melted and slightly browning.
I skimped a bit on the cheese the first time. Major fail. Use all three cups–definitely worth it! I also made this with whole-wheat pasta last week–my husband didn’t even notice.