Ingredients Jump to Instructions ↓

  1. 3 cups uncooked large elbow macaroni noodles

  2. 1 1/2 cups shredded medium cheddar cheese

  3. 1 cup Monterey Jack cheese

  4. 3/4 cup shredded Parmesan cheese

  5. 1 1/4 cup (fat-free) milk

  6. 2 tbsp. butter

  7. 1 1/2 tbsp. olive oil

  8. 2 tbsp. flour

Instructions Jump to Ingredients ↑

  1. Go crazy… try different cheeses too! Shred Cheddar, Monterey Jack and Parmesan cheese. Boil macaroni noodles until tender (not al dente, about 9 minutes). Rinse cooked noodles with cold water. Set aside. In a heavy skillet, melt butter and olive oil over medium heat. Add flour to make a roux. (From Merriam-Webster Online: roux (‘ru ) French, from beurre roux or, brown butter. A cooked mixture of flour and fat used as a thickening agent in a soup or a sauce.) Lower temperature to medium-low and stir mixture continuously until golden, nutty and smooth. Be careful not to scorch. Add fat-free milk slowly while stirring. Add 1 cup shredded cheddar and keep stirring. Do not allow to boil or your cheese sauce will “break.” Add 3/4 cup shredded Monterey Jack cheese and keep stirring. Sauce will be thickened and smooth. Turn off the heat on the stove, and turn on your broiler. Add cooked macaroni noodles to cheese sauce and fold to coat noodles. Incorporate 1/2 cup shredded Parmesan cheese into cheese sauce coated noodles. Top with remaining shredded cheese. Stop here for a “stove top” style or… Broil until top is golden brown and crispy. (The way Betty likes it!)


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