Ingredients Jump to Instructions ↓

  1. 10 oz 284g Small elbow macaroni

  2. 2 tablespoons 30ml Unsalted butter

  3. 5 1/2 tablespoons 82ml All-purpose flour

  4. 3/4 cup 177ml Milk

  5. 1 1/2 cups 219g / 7.7oz Grated Crowley cheese - (see note)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring a large saucepan of water to a boil over high heat. Add macaroni, lower the heat to medium and cook, stirring occasionally, for 7 to 10 minutes. Drain. While macaroni is cooking, melt butter in a medium skillet over medium-low heat. Whisk flour into butter; continue to cook, whisking constantly, until mixture reaches the consistency of a thick paste, about 2 minutes. Raise heat to medium, add milk and continue to cook, whisking constantly, until mixture thickens, about 5 minutes. Add grated cheese; stir with a wooden spoon until cheese melts, about 2 minutes. Stir drained macaroni into cheese sauce; serve. Yield: 4 servings. Note: Jenkins says Crowley cheese is neither a Colby nor a Cheddar, "occupying a delicious spot somewhere in between." You may order Crowley cheese by calling the Crowley Cheese Co. in Healdville, Vt., at (800) 683-2606 or (802) 259-2340.


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