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. 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.